Ingredients for Fish Potato Yellow Curry Gaeng Leuang Pla
- Tiny New Potatoes
- Sweet Potatoes
- 400ml coconut milk
- Yellow Curry Paste
- Fish Stock
- Fish Sauce
- Lime Juice
- Dark Brown Sugar
- 1 tbsp molasses
- 1 tsp maple syrup
- White Fish Fillets
- Green Onions
- Lemongrass
- 1/4 cup fresh coriander, chopped
- Thai Chile
- Fresh Coriander Leaves
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How to Make Fish Potato Yellow Curry Gaeng Leuang Pla
- Boil the potatoes until tender (about 10-12 minutes). Drain and set aside.
- In a large pan, bring 200ml of coconut milk to a simmer over medium heat.
- Simmer, stirring occasionally, until the coconut milk reduces by half and the oil separates (about 8-10 minutes).
- Add the yellow curry paste and cook for 1 minute, stirring constantly, until fragrant.
- Stir in the remaining 200ml coconut milk, fish stock, lime juice, brown sugar, molasses, and maple syrup.
- Bring to a simmer and cook, stirring occasionally, until the sugar dissolves.
- Add the cooked potatoes and fish to the curry. Gently simmer until the fish is cooked through (about 5-7 minutes).
- Remove the lemongrass stalks.
- Stir in the sliced red onion and most of the chopped coriander.
- Serve the curry in a bowl.
- Garnish with the remaining coriander and sliced chilies.
- Enjoy your delicious Fish Potato Yellow Curry!
Nutrition Information (Approximate per serving)
Sodium
39 g
Sugar
33g
Fat
98g
Carbs
16g
