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Pla Chon Pad Ped

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About

Pla Chon Pad Ped is a bold and aromatic Thai dish featuring snakehead fish stir-fried with red curry paste, holy basil, and kaffir lime leaves. The dish is spicy, savory, and slightly sweet, with a fragrant herbal aroma from the basil and lime leaves. It is commonly served as a main course with steamed rice.

Cultural Context

Pla Chon Pad Ped is a popular dish in central Thailand, often enjoyed as a flavorful and spicy meal. Snakehead fish is prized for its firm texture and mild taste, making it ideal for absorbing bold flavors. The dish is commonly eaten at home or in local restaurants.

Ingredients

500 gsnakehead fish(cut into bite-sized pieces)
2 tbspred curry paste(homemade or store-bought)
1 cupholy basil(fresh leaves)
5 leaveskaffir lime leaves(torn)
1 tbspfish sauce
1 tbsppalm sugar(grated)
2 tbspvegetable oil
2-3 piecesThai chilies(optional for extra heat)

Method

1. Heat oil in a wok and fry the red curry paste until fragrant. 2. Add the fish pieces and stir-fry until partially cooked. 3. Season with fish sauce and palm sugar. 4. Add holy b...

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Techniques Used

Regional Variations

Northern Thailand

May use different herbs like sawtooth coriander or less sweetness.

Southern Thailand

Often includes turmeric and more coconut milk for a richer taste.

Dietary

Gluten-Freefish

Sources

๐Ÿ“–

Leela Punyaratabandhu โ€” Simple Thai Food: Classic Recipes from the Thai Home Kitchen

2014cookbookโ†— link
๐Ÿ“–

Thai Food Institute โ€” Authentic Thai Cuisine

2018institutionโ†— link

Research Evidence

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