Fish Potato Yellow Curry Gaeng Leuang Pla Food

FISH POTATO YELLOW CURRY (GAENG LEUANG PLA)

Fish Potato Yellow Curry (Gaeng Leuang Pla) image

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

Ingredients

4 tiny new potatoes, halved
2 small sweet potatoes, cut in 3cm pieces
400 ml coconut milk
2 tablespoons yellow curry paste
60 ml fish stock or 60 ml vegetable stock
2 tablespoons fish sauce
1 tablespoon lime juice
1 teaspoon dark brown sugar
1/2 teaspoon molasses
1/2 teaspoon maple syrup
800 g firm white fish fillets, cut into pieces
4 green onions, thinly sliced
1 stalk lemongrass (optional)
1/3 cup coriander, coarsely chopped
1 long red Thai chile, seeded, sliced thinly
1 tablespoon fresh coriander leaves

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)

Gaeng Paa Pla Dook (Jungle Curry With Catfish) image

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

Ingredients

1 1/2 lbs catfish, Cut Into 1-inch Slices
2 tablespoons oil
1/4 cup fish sauce (Nam Pla)
3 cups water
1/2 cup Japanese eggplant
1/4 cup sliced green jalapeno pepper
1/2 cup sweet basil
10 whole kaffir lime leaves
2 tablespoons chopped lemongrass
8 shallots
6 garlic cloves
1/4 cup chopped lesser ginger
8 dried jalapeno peppers
1 teaspoon canned peppercorn
1 teaspoon shrimp paste
1/2 teaspoon salt

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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