Phat Phet

1. 1

   Prepare the curry paste base

   Heat vegetable oil in a wok over medium-high heat. Add red curry paste and stir-fry for 1-2 minutes until fragrant and the paste starts to sizzle. The paste should release its aromatic oils and slightly darken in color.

   2m

   Tips:

   • • Don't let the paste burn - adjust heat if needed
   • • The paste should become very fragrant
2. 2

   Cook the protein

   Add half of the coconut milk to the wok and stir to combine with the curry paste. Add the sliced meat and stir-fry for about 2-3 minutes until the meat is about 80% cooked and well coated with the curry mixture.

   3m

   Tips:

   • • Keep the meat pieces separated while cooking
   • • The coconut milk will help deglaze the pan
3. 3

   Add vegetables and aromatics

   Add both types of eggplant and the young green peppercorns to the wok. Stir-fry for 1-2 minutes. Then add the grachai (lesser ginger) and kaffir lime leaves. Continue to stir-fry, combining all ingredients well.

   3m

   Tips:

   • • Thai eggplant cooks quickly, don't overcook
   • • Fresh peppercorns add a unique pop of flavor
4. 4

   Season the dish

   Add fish sauce, Thai soy sauce, and palm sugar to the wok. Stir to combine and dissolve the sugar. Add the chicken stock or water to create a light sauce that coats the ingredients. Stir-fry for about 1 minute.

   2m

   Tips:

   • • Taste and adjust seasoning - balance salty, sweet, and spicy
   • • The sauce should coat ingredients, not pool at the bottom
5. 5

   Finish with coconut milk and herbs

   Add the remaining coconut milk and sliced red chili. Stir to combine and bring to a gentle simmer. Once heated through, turn off the heat. Add Thai basil leaves and toss briefly just until the basil wilts.

   2m

   Tips:

   • • Don't overcook the basil - it should just wilt
   • • Reserve some coconut milk to drizzle on top when serving
6. 6

   Serve

   Transfer to a serving plate immediately. For an authentic presentation, you can deep-fry additional basil leaves in hot oil for 1 minute until crispy, drain, and use as garnish. Drizzle with extra coconut milk if desired. Serve hot with steamed jasmine rice.

   1m

   Tips:

   • • Fried basil adds a wonderful crispy texture
   • • Best served immediately while hot

• •Use fresh young green peppercorns on the stem for authentic flavor - they provide a unique citrusy, slightly numbing spice that's different from dried peppercorns
• •Don't skip the kaffir lime leaves - they're essential for authentic Thai flavor
• •For best results, use homemade red curry paste or a quality Thai brand
• •The dish should be fairly dry, not soupy - the curry paste should coat the ingredients
• •Thai eggplant is traditionally used, but you can substitute with Japanese eggplant if needed
• •Adjust the amount of curry paste to control spice level, but remember this dish is meant to be spicy
• •For vegetarian version, substitute tofu for meat and soy sauce for fish sauce
• •Grachai (lesser ginger or fingerroot) adds a unique medicinal, slightly peppery flavor - if you can't find it, regular ginger works but gives a different taste

• •
  Steamed jasmine rice (essential to balance the spiciness)
• •
  Som tam (green papaya salad) for contrasting fresh flavors
• •
  Thai cucumber salad to cool the palate
• •
  Clear soup like tom jued to balance the rich curry flavors
• •
  Sticky rice if serving as part of an Isaan-style meal
• •
  Thai iced tea or coconut water to refresh between bites

Phat Phet is a quintessential Thai stir-fry dish that emerged from central Thailand, particularly Bangkok and surrounding areas. The dish represents the Thai mastery of balancing intense flavors - spicy, salty, sweet, and aromatic - in a quick-cooking stir-fry format. Unlike traditional Thai curries that are slowly simmered and served soupy, Phat Phet takes the bold flavors of curry paste and transforms them into a drier, more concentrated stir-fry. This cooking method reflects the influence of Chinese stir-fry techniques adapted to Thai ingredients and flavor profiles. The dish became popular in Thai home cooking and street food stalls because it delivers complex curry flavors in a fraction of the time. Traditionally, catfish was the preferred protein, particularly in central Thailand where freshwater fish were abundant. The use of fresh young green peppercorns, grachai (lesser ginger), and multiple types of Thai eggplant showcase the dish's reliance on fresh, seasonal ingredients available in Thai markets.

An authentic Phat Phet is distinguished by several key elements: First, the use of fresh young green peppercorns still on the stem, which provide a unique citrusy heat and slight numbing sensation that's essential to the dish's character. Second, the inclusion of both Thai round eggplants and long eggplants creates varied textures. Third, genuine Thai red curry paste (which includes ingredients like dried red chilies, lemongrass, galangal, shrimp paste, and kaffir lime zest) is crucial - store-bought Southeast Asian brands are acceptable, but Western-adapted versions lack the depth of flavor. Fourth, the dish should be fairly dry, not swimming in sauce - the curry paste and coconut milk should coat the ingredients rather than pool at the bottom. Fifth, the use of grachai (lesser ginger or fingerroot) adds a distinctive medicinal, slightly camphor-like note that's traditional to this dish. Finally, Thai basil (not sweet Italian basil) should be added at the very end, wilted but still bright green, providing its characteristic anise-like aroma. The cooking technique matters too - everything happens quickly over high heat in a wok, creating some caramelization while keeping vegetables slightly crisp. In Thailand, this dish is typically quite spicy and is always served with plenty of jasmine rice.