30min 4 ppl
Gaeng Kari Pla (Yellow Fish Curry)
47 minutes
4 people
Medium31–60 min or 7–12 steps
47 min · 9 steps
Medium: 31–60 min or 7–12 steps
340 kcalper person
Protein 30g
Carbs 20g
Fats 17g
About this dish
Firm white fish simmers briefly in a turmeric-gold coconut curry with soft potato, kept gentle so the fish stays flaky rather than falling apart.
Allergy Info
Fish, Crustaceans
Diet Info
Pescatarian
Ingredients
Fresh Produce
- Onionspeeled and cut into thin wedges1
- Garlic clovescrushed3
- Potatoespeeled and cut into 3cm chunks300 g
- Makrut lime leavestorn3
- Lime juice1 tbsp
Fish & Seafood
- Firm white fish fillets (cod or haddock)skinned and cut into 4cm chunks500 g
Tins & Jars
- Thai yellow curry paste3 tbsp
- Coconut Milkone 400 ml tin400 ml
Dried Goods
- Palm sugar1 tbsp
Oils & Condiments
- Vegetable Oil2 tbsp
- Vegetable stock150 ml
- Fish sauce2 tbsp
Utensils
- Chopping board
- Sharp knife
- Large saucepan
- Meat thermometer
Method
1
Skin the fish fillets and cut into 4cm chunks; set aside in the fridge.
Approx. 6 minutes
2
Peel and cut the onion into thin wedges, then peel and crush the garlic.
Approx. 5 minutes
3
Peel the potatoes and cut into 3cm chunks.
Approx. 6 minutes
4
Heat the vegetable oil in a large saucepan over medium heat and fry the yellow curry paste for 3 minutes until fragrant and the oil begins to separate.
Approx. 3 minutes
5
Add the onion and garlic and stir-fry for 3 minutes until softened.
Approx. 3 minutes
6
Pour in the coconut milk and vegetable stock, stirring to combine, and bring to a gentle simmer.
Approx. 4 minutes
7
Add the potatoes, cover and simmer for 12 minutes until almost tender.
Approx. 12 minutes
8
Add the fish, palm sugar, fish sauce and torn lime leaves and simmer for 6 minutes until the fish is opaque and flakes easily, reaching 63°C on a meat thermometer.
Approx. 6 minutes
9
Remove from the heat, stir in the lime juice and taste for seasoning before serving.
Approx. 2 minutes
