Fish fillets stir-fried in hot-and-spicy coconut cream sauce (Pad ped bplah) from Dancing Shrimp: Favorite Thai Recipes for Seafood by Kasma Loha-unchit

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Notes about this recipe

  • Eat Your Books

    Can substitute sturgeon, halibut, shark, monkfish or other medium- to firm-fleshed fish fillets for catfish fillets, coconut sugar for palm sugar, red jalapeño chiles or red Fresno chiles for red serrano chiles, and dried kaffir lime peel for fresh kaffir lime peel.

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