Ingredients with Measurements:
- 1 lb white fish fillets, cut into bite-sized pieces
- 1 can coconut milk (13.5 oz)
- 2 tbsp red curry paste
- 1 tbsp fish sauce
- 1 tbsp palm sugar
- 1 tbsp vegetable oil
- 1 red bell pepper, sliced
- 1 onion, sliced
- 1 cup Thai basil leaves
- 1 lime, cut into wedges
Special equipment needed: None
Step-by-step instructions:
1. Heat the vegetable oil in a large pot over medium heat.
2. Add the red curry paste and stir until fragrant, about 1 minute.
3. Add the coconut milk, fish sauce, and palm sugar. Stir until combined.
4. Add the fish fillets, red bell pepper, and onion. Stir gently to combine.
5. Bring the curry to a simmer and cook until the fish is cooked through, about 10-15 minutes.
6. Stir in the Thai basil leaves and remove from heat.
7. Serve hot with lime wedges.
20-25 minutes
Temperature: Medium heat
Serving size: 4
Nutritional information:
- Calories: 350
- Fat: 25g
- Carbohydrates: 9g
- Protein: 22g
Substitutions for ingredients:
- Red curry paste can be substituted with green curry paste or yellow curry paste.
- Palm sugar can be substituted with brown sugar or honey.
- White fish fillets can be substituted with shrimp or chicken.
Variations:
- Add sliced bamboo shoots or sliced carrots for extra texture.
- Use different types of fish, such as salmon or tilapia.
- Add a tablespoon of peanut butter for a creamy texture.
Tips and tricks:
- Use fresh Thai basil leaves for the best flavor.
- Adjust the amount of red curry paste to your desired level of spiciness.
- If the curry is too thick, add a splash of water or chicken broth to thin it out.
Storage instructions:
- Store leftover curry in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat the curry in a pot over medium heat until heated through.
Presentation ideas:
- Serve the curry in a large bowl with a ladle for guests to serve themselves.
- Garnish with additional Thai basil leaves and sliced red chili peppers.
Garnishes:
- Thai basil leaves
- Sliced red chili peppers
- Lime wedges
Pairings:
- Jasmine rice
- Naan bread
- Steamed vegetables
Suggested side dishes:
- Cucumber salad
- Papaya salad
- Tom yum soup
Troubleshooting advice:
- If the curry is too spicy, add a splash of coconut milk or a teaspoon of sugar to balance out the heat.
- If the curry is too thin, let it simmer for a few more minutes to thicken.
Food safety advice:
- Make sure the fish is cooked through before serving.
- Store leftover curry in the refrigerator and consume within 3 days.
Food history:
- Geng Kua Pla is a traditional Thai curry that originated in Southern Thailand.
Flavor profiles:
- Spicy, sweet, savory, and creamy.
Serving suggestions:
- Serve the curry hot with rice and a side salad for a complete meal.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: Thai