Fish Potato Yellow Curry (Gaeng Leuang Pla) |
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Prep Time: 15 Minutes Cook Time: 15 Minutes |
Ready In: 30 Minutes Servings: 4 |
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Don't be afraid..Try this one...All your taste buds will awaken. 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 |
Directions:
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.
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