Fish Potato Yellow Curry Gaeng Leuang Pla Recipes

EASY FROM SCRATCH THAI YELLOW CURRY WITH FISH

Steps:

• Add all the curry paste ingredients to a bowl and blend together using a hand blender until no lumps remain (or use a mini chopper).
• Spread half of the curry paste on the haddock fillets (both sides, or just the fleshy side if the fish still has skin on).
• Heat the olive oil in a large frying pan (skillet) on a high heat and place the haddock fillets in there. Cook for 2-3 minutes on each side until the coating starts to brown. Add the rest of the curry paste to the pan and cook for a further minute until fragrant.
• Add the coconut milk and stock, then stir (you can remove the skin from the fish at this point if necessary), breaking up the fish a little. Once the coconut milk is bubbling, add fish sauce, brown sugar and lime juice and stir again. Test for seasoning and add a little more salt/pepper/lime/sugar if needed.
• Add the kale and stir through for 1-2 minutes until wilted.
• If you'd like the sauce to be a little thicker, stir in the cornstarch and water mixture a little at a time until the sauce is thickened to your liking.
• Serve topped with sliced chillies and some boiled rice if you like. We also like to serve ours with toasted pita (make sure it's gluten free pita if needed).

FISH POTATO YELLOW CURRY (GAENG LEUANG PLA)

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.