Go Back
–+ servings
Satdha Thai Catfish Eggplant Recipe
Print Recipe

Chef Gunn's Enticing Eggplant

Learn how to make Satdha Plant-Based Thai Kitchen's Catfish Eggplant. Chef Gunn transforms a traditional Thai catfish dish into a completely vegan favorite by swapping the fish for crispy, golden-fried eggplant.
Course: Main Course
Cuisine: Thai
Keyword: vegan
Servings: 4 People

Ingredients

For the Curry Paste:

  • 3 medium shallots chopped
  • 1 large California chili dried, soaked in warm water for 10 minutes, seeds removed
  • 2 fresh Thai chilies adjust to taste, chopped
  • 2 lemongrass stalks trimmed and thinly sliced (tender parts only)
  • 2- inch piece galangal peeled and chopped
  • 2- inch piece finger root peeled and chopped
  • 6 cloves garlic peeled
  • 4 kaffir lime leaves stems removed, finely shredded
  • 1 tablespoon fresh lime juice
  • 1 teaspoon sea salt
  • 1½ cups water for blending

For the Batter:

  • 1 cup rice flour
  • 1 cup all-purpose flour
  • 1½ cups cold water adjust for a smooth, thick batter
  • ½ teaspoon sea salt
  • ½ teaspoon ground black pepper

For the Stir-Fry:

  • 2 large eggplants about 1½ lbs, cut into 1-inch rounds or thick half-moons
  • 2 tablespoons rice bran oil or other neutral oil
  • 1 red bell pepper sliced into thin strips
  • 1 tablespoon thinly sliced finger root
  • 2 tablespoons fresh green peppercorn clusters
  • 1 cup Thai basil leaves
  • 2 tablespoons vegan fish sauce* see note
  • ¼ teaspoon ground white pepper
  • 2 –3 tablespoons water to prevent curry paste from burning

Vegan Fish Sauce (Quick Version):

  • 2 cups water
  • 4 dried shiitake mushrooms
  • 2 pieces kombu about 4 inches each
  • 1 tablespoon sea salt
  • 1 teaspoon soy sauce

Instructions

Make the Curry Paste:

  • Place shallots, California chili, Thai chilies, lemongrass, galangal, finger root, garlic, kaffir lime leaves, lime juice, and sea salt into a blender.
  • Add 1½ cups water and blend until smooth. Set aside.

Make the Fish Sauce

  • Simmer all ingredients for 20 minutes, strain, and cool.

Prepare the Batter:

  • In a large mixing bowl, combine rice flour, all-purpose flour, salt, and black pepper.
  • Gradually whisk in cold water until you have a smooth batter thick enough to coat the back of a spoon.

Fry the Eggplant:

  • Heat enough rice bran oil in a deep frying pan or wok to 350°F (175°C).
  • Dip eggplant slices into the batter, letting excess drip off.
  • Fry in batches for 2–3 minutes per side, until golden brown and crispy.
  • Drain on paper towels.

Stir-Fry the Dish:

  • Heat 2 tablespoons rice bran oil in a wok or large cast iron skillet over high heat.
  • Add 3–4 tablespoons of curry paste and stir-fry for 1–2 minutes, until fragrant and slightly darker in color.

Sprinkle in white pepper.

  • Add a splash of water (2–3 tablespoons) to prevent burning.
  • Stir in bell pepper, finger root, and green peppercorns, cooking for 1–2 minutes.
  • Add vegan fish sauce and toss well.
  • Add the fried eggplant and Thai basil leaves, tossing gently to coat in sauce.

Serve:

  • Serve immediately over jasmine rice or on its own.
  • Garnish with extra Thai basil or lime wedges for brightness.

Notes

Tips from Chef Gunn:

  • Prevent soggy eggplant: Always batter before frying to keep the inside soft and the outside crispy.
  • Don’t burn the curry paste: Keep a little water on hand to splash in if it starts to stick.
  • No wok? Use a cast iron skillet for even heat distribution.
  • Authenticity matters: Keep the traditional Thai ingredients especially galangal, kaffir lime leaves, and ginger root for the best flavor.