Fish Potato Yellow Curry Gaeng Leuang Pla Recipes
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
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- Cook potatoes in a saucepan of boiling salted water for 8-10 minutes until just tender. Drain. Cool. Cut into chunks.
- Heat oil in a wok or large saucepan on high. Add paste and cook, stirring, for 1 minute until fragrant.
- Blend in coconut milk, sauce, juice and sugar. Bring to boil. Reduce heat. Simmer for 10-15 minutes until thickened slightly.
- Add fish, beans and potatoes. Cook for 4-5 minutes, stirring, until fish is cooked through. Stir in coriander and onions.
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