34min 4 ppl
Gaeng Pa Pla
34 minutes
4 people
Medium31–60 min or 7–12 steps
34 min · 7 steps
Medium: 31–60 min or 7–12 steps
210 kcalper person
Protein 26g
Carbs 9g
Fats 8g
About this dish
The fish version of Thailand's fierce jungle curry: chunks of white fish simmered briefly in a coconut-free jungle curry sauce with bamboo shoots and pea aubergines, finished with Thai basil.
Allergy Info
Fish, Crustaceans
Diet Info
Pescatarian
Ingredients
Fresh Produce
- Pea aubergines100 g
- Makrut lime leavestorn4 leaf
- Bird's Eye Chilliesbruised4
- Thai basil20 g
Fish & Seafood
- White fish filletscut into large chunks400 g
Tins & Jars
- Jungle curry paste60 g
- Vegetable stock500 ml
- Bamboo shootssliced150 g
Oils & Condiments
- Vegetable Oil30 ml
- Fish sauce20 ml
Utensils
- Wok
- Chopping board
- Sharp knife
- Meat thermometer
- Ladle
Method
1
Cut the fish into large bite-sized chunks.
Approx. 6 minutes
2
Heat the vegetable oil in a wok and fry the jungle curry paste for 3 minutes until fragrant.
Approx. 5 minutes
3
Pour in the vegetable stock and bring to a simmer.
Approx. 3 minutes
4
Add the bamboo shoots and pea aubergines and simmer for 6 minutes until tender.
Approx. 7 minutes
5
Add the fish and simmer gently for 5 minutes, checking with a meat thermometer that it reaches at least 63 degrees Celsius, until just cooked through.
Approx. 6 minutes
6
Stir in the fish sauce, makrut lime leaves and bird's eye chillies and simmer for 2 minutes.
Approx. 4 minutes
7
Remove from the heat and stir through the Thai basil until wilted.
Approx. 3 minutes
