Best 2 Fish Potato Yellow Curry Gaeng Leuang Pla Recipes
Fish potato yellow curry, or gaeng leuang pla, is a delicious and sumptuous Thai dish that combines the flavors of fish, potatoes, and a rich yellow curry sauce. Made with fresh ingredients, including coconut milk, galangal, lemongrass, and kaffir lime leaves, this curry is a symphony of flavors and aromas that will tantalize your taste buds. Whether you're a fan of Thai cuisine or simply looking for a new and exciting dish to try, fish potato yellow curry is sure to impress.
Check out the recipes below so you can choose the best recipe for yourself!
FISH POTATO YELLOW CURRY (GAENG LEUANG PLA)
Make and share this Fish Potato Yellow Curry (Gaeng Leuang Pla) recipe from Food.com.
Provided by fairy chef
Categories Stocks
Time 30m
Yield 4 serving(s)
Number Of Ingredients 16
Steps:
- Cook potatoes.
- In a large pan bring half the coconut milk to a boil. Boil, stir occasionally, until it has reduced by halve and the oil separates from the coconut milk.
- Now add the curry paste, cook for about 1 Minute. Add remaining coconut milk, stock sauce, juice, (Lemon grass if using it), sugar, molasses and maple syrup; cook and stir until sugar is dissolve.
- Add fish and cooked potatoes to the pan: cook, and stir occasionally (3 minutes).Remove lemon grass,stir in onion and coriander.*.
- Place curry in a serving bowl;sprinkle with sliced chili and coriander leaves.
- Enjoy!
- *Note to self - Don't add the fish until shortly before serving this curry; if overcooked, it can either disintegrate or toughen.
GAENG PAA PLA DOOK (JUNGLE CURRY WITH CATFISH)
In the days when travel through various parts of Thailand required journeying through areas of jungle, the people had to make do with what was available there. This recipe is so named because the ingredients and cooking method made it a suitable dish for the jungle. Best eaten in the presence of monkeys, tigers and snakes to keep it more authentic. :D Posted for Zaar World Tour 05
Provided by Amis227
Categories Curries
Time 35m
Yield 4 serving(s)
Number Of Ingredients 16
Steps:
- Combine all the ingredients for the curry paste, using a mortar and pestle or a blender.
- Heat a large saucepan and add the oil and curry paste.
- Stir-fry for 1 minute on medium-high heat.
- Add the fish, fish sauce, water and eggplant and heat to boiling.
- Cook, stirring, for 3 minutes.
- Add the remaining ingredients and remove from the heat. Serve.
Nutrition Facts : Calories 386.2, Fat 20.6, SaturatedFat 4.1, Cholesterol 79.9, Sodium 1492.4, Carbohydrate 21.3, Fiber 4.5, Sugar 2.2, Protein 30.6
Tips:
- For a richer flavor, marinate the fish in the curry paste for at least 30 minutes before cooking.
- If you don't have makrut lime leaves, you can substitute kaffir lime leaves or lemon leaves.
- To make the curry spicier, add more red chili peppers to the paste.
- Serve the curry with steamed rice, jasmine rice, or roti bread.
Conclusion:
Gaeng Leuang Pla is a delicious and easy-to-make Thai curry dish that is perfect for a weeknight meal. It is a great way to use up leftover fish, and it can be easily adapted to your own taste preferences. With its creamy coconut milk sauce, tender fish, and flavorful vegetables, Gaeng Leuang Pla is sure to become a new favorite.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love