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
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Fauziatu Shaibu Namima
[email protected]This is the best Thai fish curry I've ever had. The flavors are incredible and the fish is cooked perfectly.
The Surgeon
[email protected]I wasn't sure how this curry would turn out, but I'm so glad I tried it. It's so delicious and flavorful. I will definitely be making this again.
Mirella A Farro
[email protected]This curry is a bit time-consuming to make, but it's worth it. The flavors are incredible and it's sure to impress your guests.
Mama Nuru251
[email protected]I'm not a great cook, but this recipe was easy to follow and it turned out amazing. I'm so glad I tried it!
MD MAHABUB ALOM
[email protected]This is a great recipe for a party. It's easy to make ahead of time and it's always a hit with my guests.
Nosis Hempe
[email protected]I followed the recipe exactly and it turned out great! The curry is creamy and flavorful, and the fish is cooked perfectly. I served it over jasmine rice and it was the perfect meal.
Fcm Ridoy
[email protected]This curry is a bit spicy for me, but it's still really good. I love the flavors and the fish is cooked perfectly.
Irimia Elena
[email protected]I'm not a big fan of fish curry, but this recipe changed my mind. It's so delicious and flavorful. I will definitely be making this again.
wajid ali Saki
[email protected]This is the best Thai fish curry I've ever had. The flavors are incredible and the fish is cooked perfectly.
Cabdiraxiin Maxaamid salax
[email protected]I love this curry! It's so flavorful and easy to make. I've made it several times and it's always a hit with my family and friends.
Habesha Mereja
[email protected]This is a great recipe for a weeknight meal. It's quick and easy to make, and the flavors are amazing.
Hoodie Man
[email protected]This curry is delicious and easy to make. I love the fact that I can use any type of fish or tofu. I've made it with salmon, tilapia, and tofu, and it's always delicious.
Agyare Bismark
[email protected]I was a bit hesitant to try this recipe because I'm not a big fan of fish curry. But I'm so glad I did! This curry is amazing. The flavors are incredible and the fish is cooked perfectly. I will definitely be making this again.
Aaditya Bhandari
[email protected]This is my new favorite Thai curry recipe. It's so flavorful and easy to make. I love that I can use any type of fish or tofu. I've made it with salmon, tilapia, and tofu, and it's always delicious.
Frank Bigbro
[email protected]I've made this curry several times and it's always a hit with my family and friends. The flavors are amazing and it's so easy to make. I highly recommend it!
Jonathan Williams
[email protected]This curry was easy to make and turned out great! I used tilapia and it was cooked perfectly. The sauce is delicious and I loved the addition of the vegetables. I will definitely be making this again.
Rafiq khan
[email protected]I'm not a huge fan of fish, but this curry was so good that I ate every bite. The sauce is creamy and flavorful, and the fish is cooked to perfection. I served it over jasmine rice and it was the perfect meal.
Waseem akhter
[email protected]This Thai fish curry is absolutely delicious! The flavors are so complex and well-balanced, and the fish is cooked perfectly. I followed the recipe exactly and it turned out amazing. I will definitely be making this again and again.