Geng pla (Fish with red coconut curry)

    35 mins

    This is a great way to dress up fish. It is best to use a fleshy mild fish such as catfish, snapper, grouper, cod or even salmon.


    Bangkok (Krung Thep Maha Nakhon), Thailand
    1 person made this

    Serves: 4 

    • 300 g fish, filleted and cut into bite sized chunks
    • oil for sautéing
    • 4-5 tablespoons curry paste (your choice)
    • 1 litre coconut milk
    • 2 brinjal (Asian variety), cut into 1cm pieces
    • 100 g bamboo shoots, cut into 1cm pieces
    • 2 tablespoons fish sauce
    • 4 kaffir lime leaves
    • 2 big red chillies, sliced
    • Handful Thai basil

    Prep:10min  ›  Cook:25min  ›  Ready in:35min 

    1. In a wok, fry the curry paste in a little bit of oil until fragrant. Add one cup of the coconut milk and cook until the coconut milk breaks and the oil comes out. Add another cup and, again, cook until the oil comes out. Add the remainder of the the coconut milk and bring to a boil.
    2. Add the brinjal and bamboo shoots and cook until the brinjal is just soft, about 10 minutes.
    3. Add the fish, fish sauce and kaffir lime leaves and simmer until the fish is just done, about 5 minutes.
    4. Serve in a large bowl and garnish with the chillies and the basil leaves.

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