Gaeng Paa Pla Dook Jungle Curry with Catfish
Embark on a bold culinary adventure with *Gaeng Paa Pla Dook*, a traditional Thai jungle curry featuring tender catfish and a medley of vibrant, aromatic ingredients. This rustic, broth-based curry skips the creamy coconut milk in favor of an intensely fragrant blend of lemongrass, galangal, kaffir lime leaves, and fiery red chilies, delivering a flavor profile that’s robust and unapologetically spicy. Packed with fresh vegetables like Thai eggplants, baby corn, and green beans, and seasoned with a touch of shrimp paste, fish sauce, and palm sugar for depth and balance, this dish captures the earthy essence of the Thai forest. Ready in just 45 minutes, this low-fat, high-flavor curry is best enjoyed piping hot with fluffy jasmine rice, making it the perfect meal for spice lovers and adventurous foodies alike.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 500 g catfish fillets (skin-on, boneless preferred)
- 2 lemongrass stalks
- 5 kaffir lime leaves
- 30 g galangal
- 20 g fingerroot (optional)
- 20 g Thai basil leaves
- 100 g baby corn
- 100 g green beans
- 2 Thai eggplants (quartered)
- 4 red chili peppers
- 5 bird’s eye chilies
- 1 tbsp shrimp paste
- 2 tbsp fish sauce
- 1 tsp palm sugar
- 500 ml water or chicken stock
- 2 tbsp vegetable oil
Instructions
Clean the catfish fillets and cut them into bite-sized pieces. Set aside.
Thinly slice the lemongrass, galangal, and fingerroot (if using). Tear the kaffir lime leaves into small pieces and set them aside.
Grind the red chili peppers, bird’s eye chilies, and shrimp paste together in a mortar and pestle until it becomes a smooth curry paste. Alternatively, use a blender.
Heat the vegetable oil in a large pot or wok over medium heat. Add the curry paste and stir-fry for 2–3 minutes until fragrant.
Add the sliced lemongrass, galangal, and kaffir lime leaves to the pot. Stir well to release their aromas.
Pour the water or chicken stock into the pot and bring it to a boil.
Add the baby corn, green beans, and quartered Thai eggplants. Let them cook for 5 minutes or until slightly tender.
Gently add the catfish pieces into the curry. Cook them for 8–10 minutes, or until they are fully cooked and opaque.
Season the curry with fish sauce and palm sugar. Taste and adjust seasoning as needed.
Turn off the heat and stir in the Thai basil leaves.
Serve the jungle curry hot with jasmine rice or as a standalone dish.
Nutrition Facts
Calories |
1185 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 45.2 g | 58% | |
| Saturated Fat | 9.5 g | 48% | |
| Polyunsaturated Fat | 16.9 g | ||
| Cholesterol | 354 mg | 118% | |
| Sodium | 4758 mg | 207% | |
| Total Carbohydrate | 93.2 g | 34% | |
| Dietary Fiber | 18.8 g | 67% | |
| Total Sugars | 29.5 g | ||
| Protein | 112.0 g | 224% | |
| Vitamin D | 25.0 mcg | 125% | |
| Calcium | 376 mg | 29% | |
| Iron | 21.7 mg | 121% | |
| Potassium | 4429 mg | 94% | |
*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.
