Fish Potato Yellow Curry (Gaeng Leuang Pla) Recipe

Name: Fish Potato Yellow Curry (Gaeng Leuang Pla)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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

Servings: persons

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

1
Cook potatoes.
2
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.
3
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.
4
Add fish and cooked potatoes to the pan: cook, and stir occasionally (3 minutes).Remove lemon grass,stir in onion and coriander.*.
5
Place curry in a serving bowl;sprinkle with sliced chili and coriander leaves.
6
Enjoy!
7
*Note to self - Don't add the fish until shortly before serving this curry; if overcooked, it can either disintegrate or toughen.

219

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 4 tiny new potatoes, halved, 2 small sweet potatoes, cut in 3cm pieces, 400 ml coconut milk, 2 tablespoons yellow curry paste, and more.

Yes, Fish Potato Yellow Curry (Gaeng Leuang Pla) falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Fish Potato Yellow Curry (Gaeng Leuang Pla)

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