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20 December 2012,03:14 by

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Serves :

Preparation Time :
30 minutes

Cooking Time :
40 minutes

Preparation Method :

  • Pound the kaffir lime rind, add the shrimp paste and kaeng phet spice mixture or red curry paste, and pound to mix thoroughly.
  • Debone the roasted catfish. Heat the oil in a wok. With a fork, break the meat of the fish up into shreds.
  • Fry these crisp, and then remove from oil and set aside to drain.
  • Remove all but the oil from the wok. Stir-fry the curry paste from step1 until fragrant.
  • Add a little water, and when the oil surfaces add the rice and stir-fry.
  • Season with the palm sugar and fish sauce. Set aside some of the fried catfish for use as a topping, and mix the rest with the rice.
  • When everything is ready, put it onto a plate, sprinkle with the fried catfish, green peppercorns, kaffir lime leaves, red spur chillies and sweet basil leaves and serve.
  • Transfer to a plate, garnish with coriander leaves and thin slices of red spur chili and serve.


  • 1 kg cooked rice
  • 2 roasted catfish
  • 4 tablespoons green peppercorns
  • 2 thinly sliced red spur chilli
  • 2 tablespoons kaffir lime leaves
  • Horapha sweet basil stems
  • 2 tablespoons palm sugar
  • 3 tablespoons fish sauce
  • 750 ml Cooking oil
  • 1 teaspoon finely sliced kaffir lime rind
  • 1 teaspoon shrimp paste
  • 3 tablespoons kaeng phet
  • Spice mixture or Red curry paste

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