Best 2 Fish Potato Yellow Curry Gaeng Leuang Pla Recipes

Indulge in the symphony of flavors that is Gaeng Leuang Pla, a classic Thai yellow curry renowned for its vibrant hue and aromatic allure. This delectable dish tantalizes the taste buds with its harmonious blend of sweet, sour, and savory notes, expertly balanced by the warmth of aromatic spices. Immerse yourself in the culinary journey as we explore two enticing variations of Gaeng Leuang Pla: one featuring the delicate flavors of fish, and the other showcasing the hearty goodness of chicken. Embark on a culinary adventure and discover the secrets behind this beloved Thai curry, sure to leave you craving for more.

Here are our top 2 tried and tested recipes!

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

Tips:

Choose the Right Curry Paste: Use a good quality yellow curry paste for authentic flavor. If you can't find it, you can make your own using ingredients like lemongrass, galangal, turmeric, coriander, cumin, and chili peppers.
Prep Your Ingredients: Cut your vegetables and protein into uniform pieces so they cook evenly. This will also help them absorb the flavors of the curry better.
Don't Overcook the Vegetables: Vegetables should retain a slight crunch to maintain their texture and nutrients.
Use Coconut Milk: Coconut milk adds a creamy and rich flavor to the curry. You can use canned or fresh coconut milk, but make sure it's unsweetened.
Adjust the Spice Level: If you prefer a milder curry, use less curry paste or add more coconut milk. For a spicier curry, use more curry paste or add some chopped chili peppers.
Serve with Jasmine Rice: Jasmine rice is a classic accompaniment to Thai curries. It's light and fluffy, and it doesn't overpower the flavors of the curry.

Conclusion:

This Fish Potato Yellow Curry (Gaeng Leuang Pla) is a delicious and flavorful dish that is easy to make at home. With its perfect balance of flavors, textures, and colors, it's sure to be a hit with your family and friends. So, gather your ingredients, put on your apron, and let's cook up a storm in the kitchen!