Crispy Catfish Curry: Pla Duk Tod Krob Phat Phed

  1. Preheat oven to 200 degrees F.
  2. In a shallow bowl, combine the flour and 1/2 teaspoon Essence.
  3. Season the fish on both sides with the remaining teaspoon Essence.
  4. In a large, heavy skillet, heat 1/2 cup of the vegetable oil to 360 degrees F.
  5. Dredge 2 of the fillets in the flour, coating evenly and shake to remove excess flour.
  6. Fry the fillets until golden brown, about 4 minutes on each side.
  7. Remove with a slotted spatula and drain on paper towels.
  8. Repeat with the remaining fish.
  9. Keep the fish warm in the oven while preparing the curry.
  10. To prepare the curry heat the remaining 2 tablespoons oil in a wok over medium-high heat.
  11. Add the bell peppers and cook, stirring, until soft, 2 to 3 minutes.
  12. Add the garlic and cook for 30 seconds.
  13. Add the curry paste and soy sauce and stir to combine.
  14. Add the stock and bring to a boil.
  15. Lower the heat to a simmer and cook for another 5 minutes.
  16. Add the bamboo shoots and stir to combine.
  17. Add the fried fish and cook until fish is heated through, about 1 minute.
  18. Season, to taste, with salt.
  19. Remove from the heat.
  20. Stir in the basil and serve with jasmine rice.
  21. 2 1/2 tablespoons paprika
  22. 2 tablespoons salt
  23. 2 tablespoons garlic powder
  24. 1 tablespoon black pepper
  25. 1 tablespoon onion powder
  26. 1 tablespoon cayenne pepper
  27. 1 tablespoon dried oregano
  28. 1 tablespoon dried thyme
  29. Combine all ingredients thoroughly.
  30. Yield: 2/3 cup
  31. Red Curry Paste: Krung Kaeng Phed
  32. 20 to 30 red chiles, such as Thai chiles, depending upon taste
  33. 3/4 cup chopped shallots
  34. 1/4 cup chopped, peeled fresh ginger
  35. 1 tablespoon whole coriander seeds
  36. 1/4 cup chopped garlic
  37. 2 large stalks lemongrass, tough outer leaves discarded, finely sliced
  38. 2 tablespoons chopped fresh cilantro leaves
  39. 1 tablespoon plus 1 teaspoon shrimp paste
  40. 1 tablespoon vegetable oil
  41. 2 teaspoons lime zest
  42. Salt to taste, depending upon saltiness of shrimp paste
  43. Stem the chiles, and depending upon taste, keep or discard all or a portion of the seeds (which will make the paste hotter).
  44. Place in a bowl and add enough warm water to cover.
  45. Soak for 30 minutes.
  46. Drain, reserving the water.
  47. Heat a small skillet over medium heat.
  48. When hot, add the shallots, ginger, and coriander seed and cook, stirring constantly, until aromatic, 2 to 3 minutes.
  49. Add the garlic and cook, stirring, for 30 seconds.
  50. Remove from the heat.
  51. Combine all the ingredients in a blender or food processor.
  52. Process into a moist paste, stopping frequently and scraping down the sides, and adding 1 tablespoon of the chili soaking liquid or extra oil as necessary to make moist.
  53. Adjust seasoning, to taste.
  54. Place in an airtight container and refrigerate until ready to use.
  55. (Paste can be stored in the refrigerator for up to 1 month or in the freezer for up to 3 months.)
  56. Yield: about 1 1/4 cups
  57. Steamed Jasmine Rice: Khao Suoy
  58. 2 cups jasmine rice, other long-grain white rice can be substituted
  59. 3 cups water
  60. In a 2-quart saucepan, combine the rice and water and bring to a boil.
  61. Cover tightly, reduce the heat to low, and cook undisturbed until the water is absorbed, 20 minutes.
  62. Remove from the heat and let sit undisturbed for 10 minutes.
  63. Fluff with a fork before serving.
  64. Yield: 4 to 6 servings

allpurpose, catfish fillets, vegetable oil, yellow bell pepper, garlic, red curry, soy sauce, shrimp, shoot strips, salt, basil, jasmine rice

Taken from www.foodnetwork.com/recipes/emeril-lagasse/crispy-catfish-curry-pla-duk-tod-krob-phat-phed-recipe.html (may not work)

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