Fish Potato Yellow Curry Gaeng Leuang Pla
Dive into the vibrant flavors of Thai cuisine with this Fish Potato Yellow Curry, or Gaeng Leuang Pla—a comforting dish that combines tender white fish fillets, hearty potatoes, and aromatic yellow curry paste in a rich, creamy coconut milk broth. This recipe strikes the perfect balance of tangy, salty, and mildly sweet flavors, thanks to the addition of tamarind paste, fish sauce, and palm sugar. Fragrant kaffir lime leaves and earthy turmeric elevate the dish, while an optional kick of Thai bird’s eye chili adds a spicy touch. Ready in just 40 minutes, this soul-warming curry pairs beautifully with steamed jasmine rice or rice noodles, making it an excellent choice for a hearty weeknight meal. Perfect for lovers of Thai curries, this recipe is a must-try for its authentic taste and ease of preparation.
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Recipe Information
Ingredients
- 500 grams White fish fillets (e.g., cod, snapper)
- 300 grams Potatoes
- 400 ml Coconut milk
- 200 ml Water
- 3 tablespoons Yellow curry paste
- 1 tablespoon Tamarind paste
- 2 tablespoons Fish sauce
- 2 teaspoons Palm sugar
- 3 medium Shallots, minced
- 3 cloves Garlic, minced
- 1 teaspoon Turmeric powder
- 2 tablespoons Vegetable oil
- 3 leaves Kaffir lime leaves
- 2 chilis Thai bird’s eye chili (optional)
- 2 tablespoons Fresh cilantro (optional, for garnish)
Instructions
Peel and dice the potatoes into bite-sized chunks. Set aside.
Cut the fish fillets into large pieces (about 2-inch chunks). Lightly season with a pinch of salt. Set aside.
Heat the vegetable oil in a large pot or wok over medium heat. Add the minced shallots, garlic, and turmeric powder. Sauté until fragrant, about 2 minutes.
Stir in the yellow curry paste and cook for another minute to release the aromas.
Pour in the coconut milk and water, stirring to combine. Bring the mixture to a gentle simmer.
Add the diced potatoes to the pot. Simmer for 10–12 minutes, or until the potatoes are partially cooked.
Reduce the heat to low and gently add the fish pieces, ensuring they are submerged in the curry. Cook for 5–7 minutes or until the fish is cooked through and tender.
Stir in the tamarind paste, fish sauce, and palm sugar. Adjust seasoning to taste, balancing the salty, sweet, and tangy flavors.
Add the kaffir lime leaves and optional Thai bird’s eye chilis for extra heat. Simmer for another 2 minutes.
Remove from heat and allow the curry to rest for 2–3 minutes to let the flavors meld.
Serve hot, garnished with fresh cilantro if desired, alongside steamed jasmine rice or rice noodles.
Nutrition Facts
Calories |
1325 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 35.4 g | 45% | |
| Saturated Fat | 5.9 g | 30% | |
| Polyunsaturated Fat | 16.8 g | ||
| Cholesterol | 250 mg | 83% | |
| Sodium | 3833 mg | 167% | |
| Total Carbohydrate | 146.9 g | 53% | |
| Dietary Fiber | 13.9 g | 50% | |
| Total Sugars | 55.8 g | ||
| Protein | 113.6 g | 227% | |
| Vitamin D | 25.0 mcg | 125% | |
| Calcium | 289 mg | 22% | |
| Iron | 9.6 mg | 53% | |
| Potassium | 4247 mg | 90% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
