Best 4 Thai Fish Curry Kaeng Ped Pla Or Tofu Recipes
Thai fish curry kaeng ped pla or tofu is a popular dish in Thailand that is known for its flavorful and aromatic broth. This curry dish is made with a variety of ingredients, including fish or tofu, vegetables, and a creamy coconut milk-based sauce. The flavors in this dish are complex and vary depending on the type of fish or tofu used, as well as the vegetables and herbs that are added. This article will provide you with a comprehensive guide to making this delicious Thai dish, including the ingredients you will need, step-by-step instructions, and tips for achieving the best flavor.
Check out the recipes below so you can choose the best recipe for yourself!
THAI FISH CURRY
Thai fish curry is a 20 minute dinner recipe that tastes like a special treat. The fish is gently poached in a flavorful, coconut curry sauce that's bursting with delicious Thai flavors. You'll love it!
Provided by Kristen Stevens
Categories Curry
Time 25m
Number Of Ingredients 12
Steps:
- Cut the fish into pieces about 2-inches wide. Dry the fish with a paper towel then rub 1 tablespoon of the curry paste over the pieces.
- Heat the oil in a large pot over medium-high heat. (See notes.) Add the onion, ginger, and garlic and cook until golden brown, about 5 minutes. Add the remaining 2 tablespoons of curry paste, coconut milk, water, fish sauce, and sugar. Add the veggies and bring the pot to a boil.
- Reduce the heat to medium-low and add the fish. Cover the pot and cook for 5 minutes, or until the fish is no longer opaque. If your fish is quite thick, you may need to flip the pieces over and cook for 1-2 minutes more.
- Serve with a little minced cilantro and a squeeze of lime juice.
Nutrition Facts : ServingSize 1 serving = ¼ of the recipe, Calories 573 kcal, Sugar 14 g, Sodium 556 mg, Fat 38 g, SaturatedFat 31 g, Carbohydrate 25 g, Fiber 7 g, Protein 39 g, Cholesterol 85 mg, UnsaturatedFat 4 g
THAI CURRY TOFU
Curried tofu made with coconut milk.
Provided by Shelita
Categories Main Dish Recipes Curries Vegetarian
Time 45m
Yield 4
Number Of Ingredients 11
Steps:
- Heat oil in a large skillet over medium-high heat. Add tofu cubes, season with seasoned salt and fry until golden on all sides, stirring occasionally, about 15 minutes. Remove to paper towels, and set aside.
- Melt butter or margarine in the same skillet over medium heat. Add the onion and garlic; cook and stir until tender. Stir in coconut milk, curry powder, salt, pepper and cilantro. Return the tofu to the skillet. Simmer over low heat for 15 minutes, stirring occasionally.
Nutrition Facts : Calories 281.9 calories, Carbohydrate 7.5 g, Cholesterol 7.6 mg, Fat 25.7 g, Fiber 1.9 g, Protein 10.3 g, SaturatedFat 15.2 g, Sodium 1017.7 mg, Sugar 1.2 g
THAI FISH CURRY - KAENG PED PLA / OR TOFU
I have tried many thai curries over the years, and they have all been 'OK', but never quite got that authentic flavour or feel. And then other recipes have just scared me away with incredibly long lists of ingredients. I think this is a nice compromise. It is well worth marinating, it only takes a minute to throw the marinade together, then putting it all together later does not take long at all. I have made it with fish and followed the recipe to a T, with beautiful results. I have also subbed tofu and had good results. This recipe does not traditionally call for any veg to be included, it's meant to be simple. I often do add one vegetable such as red bell pepper or bok choi though, otherwise I serve with a salad. If you do add a veg, be careful not to add too much or you take away from the sauce and lose some of that soupy consistency. Keep it simple If you really wanted to add more veg I would double up on the sauce ingredients. Most of the ingredients are pretty main stream these days, my local grocery store carries it all, and certainly any Asian grocery store would. Hope you enjoy, this recipe came from a Thai food and lifestyle cookbook that was given to me as a gift.
Provided by magpie diner
Categories Curries
Time 1h45m
Yield 4 serving(s)
Number Of Ingredients 17
Steps:
- The Marinade, prepare at least 1-2 hours before, or even overnight:.
- Combine the lime juice, HALF of the fish sauce, and the soy sauce in a shallow non-metallic dish.
- Add the chile and the fish (or tofu), stir or use your hands to coat. Cover and let chill for 1-2 hours, or overnight. (If the fish or tofu is not fully immersed, turn the pieces part way through marinating).
- Ready to cook:.
- Start your rice as per package directions. Depending on the sort you are using, the cooking time will vary.
- Add the curry paste to a med hot pan, warm it up a bit and then add the coconut milk, the lime leaves, the remaining fish sauce and the lemon grass. Simmer gently for 10-15 minutes.
- Add the fish, the marinade and red bell pepper or other veg if you're using one. Let it all simmer together for about 5 minutes, until the fish (or tofu) and veg are cooked. If you need to have this sit for longer, be sure not to add the veg too early or they will be over cooked.
- At this point you may want to add a pinch of brown sugar if it tastes too sour or salty.
- Stir the chopped fresh cilantro through the hot boiled rice.
- Serve the curry with the rice, garnish the curry with pistachio nuts and/or chopped mango if you like -- it adds a nice touch.
Nutrition Facts : Calories 1841, Fat 63.8, SaturatedFat 26.8, Cholesterol 496.1, Sodium 2613.5, Carbohydrate 96.7, Fiber 7.6, Sugar 12.4, Protein 212.7
THAI FISH CURRY
Kaffir and Galanga can be found in Asian grocers. Kaffir, which has a similar taste to lime, gives a heavenly flavor that is definitely Thai. The galanga is very similar to ginger, and also adds a Thai touch. Monkfish is said to be the poor man's lobster; it has a texture similar to it, but I can guarantee lobster will be the last thing on your mind when you taste this delectable curry.
Provided by PalatablePastime
Categories Curries
Time 25m
Yield 4 serving(s)
Number Of Ingredients 19
Steps:
- Heat oil in large skillet or wok; add curry paste, garlic, lime leaves, and galanga; stir-fry for 1 minute or until mixture becomes very fragrant.
- Add onions, chiles, and peppers and stir-fry until onions are slightly tender.
- Add vegetable broth, sake wine, shrimp sauce, coconut milk, lemongrass and bring to a boil.
- Add the fish cubes and tomato quarters, then cover, and simmer for 6-8 minutes or until fish is firm and cooked.
- Stir together cornstarch into water to make a slurry and add to wok; stir until curry is thickened; remove kaffir leaves before serving if desired.
- Add the juice of the lime and stir in, then sprinkle with chopped fresh cilantro just before serving.
- Serve with steamed jasmine rice, if desired.
Nutrition Facts : Calories 410.2, Fat 25.8, SaturatedFat 19, Cholesterol 28.3, Sodium 40.4, Carbohydrate 19.6, Fiber 1.9, Sugar 3.9, Protein 19.8
Tips:
- Choose the right fish: Firm-fleshed fish like cod, halibut, or salmon work best for this curry.
- Marinate the fish: Marinating the fish in a mixture of coconut milk, turmeric, and lemongrass will help to infuse it with flavor.
- Use fresh ingredients: Fresh herbs, vegetables, and spices will give your curry the best flavor.
- Don't be afraid to adjust the heat: If you like your curry spicy, add more chili peppers. If you prefer a milder curry, reduce the amount of chili peppers.
- Serve with rice: This curry is traditionally served with rice, but it can also be served with noodles or bread.
Conclusion:
This Thai fish curry is a delicious and easy-to-make dish that is perfect for a weeknight meal. It is packed with flavor and can be easily adjusted to your liking. Serve it with rice, noodles, or bread, and enjoy!
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