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Crispy Catfish Curry: Pla Duk Tod Krob Phat Phed Recipe

Crispy Catfish Curry: Pla Duk Tod Krob Phat Phed

Emeril Lagasse

Recipe courtesy Emeril Lagasse, 2003

Show: Emeril LiveEpisode: Gateway to Thailand

Rated: 5 stars out of 5Rate This RecipeRead users' reviews (3)

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Average Rating:

Total Reviews: 3

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  • on November 22, 2011

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    fantastic recipe! good suggestion from reviewer to use red curry sauce from the store

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  • on March 20, 2010

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    We do not repeat many recipes in our house but this one is on our list at least once a quarter (versus bi-annually for most.
    This recipe will convert anyone who doesn't "like" catfish or is afraid of Asian flavors.

    Emeril bats it out of the ballpark again with another fantastic blend of flavors and textures!

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  • on April 18, 2005

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    This was delicious and authentic tasting. I admit I used a commercial red curry paste by "Thai Kitchen" rather than making the red curry in the recipe. It was a huge time saver. I used 2 tbsp and it had lots of kick.

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