Gaeng Tai Pla
A rich, spicy Southern Thai fish curry with coconut milk, fresh chilies, and herbs. This version uses easy-to-find ingredients for a home kitchen.
- Total time
- 30 min
- Servings
- 4
- Calories
- 450
- Protein
- 25g
Ingredients
- 400 ml coconut milk
- 3 tbsp fish curry paste
- 300 g fish fillets
- 4 red chili peppers
- 1 cup Thai basil leaves
- 2 tbsp fish sauce
- 1 tbsp palm sugar
- 200 g jasmine rice
Instructions
- 1
In a large pot, heat 200ml of the coconut milk over medium until it starts to simmer, about 3 minutes.
- 2
Stir in the 3 tbsp fish curry paste and cook until fragrant, about 2 minutes, stirring constantly.
- 3
Add the remaining 200ml coconut milk, 2 tbsp fish sauce, and 1 tbsp palm sugar. Bring to a gentle boil.
- 4
Add the 300g fish fillets (cut into chunks) and 4 red chili peppers (sliced). Simmer until fish is opaque and flakes easily, about 8 minutes.
- 5
Stir in the 1 cup Thai basil leaves and cook for 1 minute until wilted.
- 6
Serve hot over cooked jasmine rice (200g dry, cooked according to package).
Tools you’ll need
- large pot
- knife
- cutting board
- measuring cups
- wooden spoon
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