Fish Potato Yellow Curry (Gaeng Leuang Pla)

Submitted by fairy chef

"Don't be afraid..Try this one...All your taste buds will awaken."

 

• Ready In: 30mins
• Ingredients: 16
• Serves: 4

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.

Reviews

[Mia in Germany]

I can't believe nobody made this yet! We absolutely loved it. The only thing I changed was to use Vietnamese coriander in place of normal coriander green. Will make this again! Thanks for an easy, yummy keeper.<br/>Made for PAC Spring 2014