Thai Fish Curry Kaeng Ped Pla or Tofu
Embark on a culinary journey with this aromatic and flavorful Thai Fish Curry Kaeng Ped Pla or Tofu, a versatile dish that offers a perfect balance of spicy, creamy, and tangy notes. Crafted with fragrant Thai red curry paste, rich coconut milk, and fresh vegetables like julienned carrots, red bell peppers, and crisp green beans, this curry is a vibrant feast for the senses. Choose between tender white fish fillets or plant-based tofu for a customizable main ingredient, making it suitable for both pescatarians and vegans. A hint of lime juice, a touch of brown sugar, and the herbal freshness of Thai basil elevate this dish to restaurant-quality perfection. Serve this quick and satisfying curry over steamed jasmine rice for a wholesome and exotic dinner that’s ready in under 40 minutes. Ideal for weeknight meals or entertaining guests, this Thai curry recipe is a sure crowd-pleaser.
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Recipe Information
Ingredients
- 400 grams white fish fillets or tofu (firm)
- 3 tablespoons Thai red curry paste
- 400 ml coconut milk
- 2 tablespoons vegetable oil
- 2 tablespoons fish sauce (or soy sauce for a vegan option)
- 1 teaspoon brown sugar
- 2 tablespoons lime juice
- 1 large carrot, julienned
- 1 medium red bell pepper, sliced
- 100 grams green beans, trimmed
- 20 grams fresh Thai basil leaves
- 2 pieces kaffir lime leaves (optional)
- 4 servings cooked jasmine rice
Instructions
Prepare the fish or tofu: If using fish, cut the fillets into bite-sized pieces. If using tofu, press the tofu block to remove excess moisture and cut it into cubes.
Heat the oil in a large pan or wok over medium heat.
Stir in the red curry paste and sauté for 2-3 minutes until fragrant.
Slowly pour in the coconut milk and mix until the curry paste is fully dissolved. Let the mixture simmer for 2-3 minutes.
Add the fish sauce (or soy sauce), brown sugar, and lime juice. Stir well to balance the flavors.
Add the carrot, red bell pepper, and green beans to the curry. Simmer for 5-7 minutes, or until the vegetables are tender but still vibrant.
Carefully add the fish or tofu to the curry. Simmer gently for 5 minutes (if using fish) or 7-10 minutes (if using tofu) until cooked through.
Tear the kaffir lime leaves into smaller pieces (if using) and add them to the curry along with the fresh Thai basil leaves. Stir to combine.
Taste and adjust the seasoning as needed, adding more fish sauce, lime juice, or sugar to suit your preference.
Serve the curry hot over steamed jasmine rice, garnished with additional Thai basil leaves if desired.
Nutrition Facts
Calories |
2003 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 35.9 g | 46% | |
| Saturated Fat | 6.0 g | 30% | |
| Polyunsaturated Fat | 16.8 g | ||
| Cholesterol | 200 mg | 67% | |
| Sodium | 4298 mg | 187% | |
| Total Carbohydrate | 302.1 g | 110% | |
| Dietary Fiber | 14.6 g | 52% | |
| Total Sugars | 46.4 g | ||
| Protein | 111.9 g | 224% | |
| Vitamin D | 20.0 mcg | 100% | |
| Calcium | 328 mg | 25% | |
| Iron | 8.1 mg | 45% | |
| Potassium | 2815 mg | 60% | |
*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.
