A "Hot" Yellow Fish Curry (Gaeng Lueng) Recipe
Servings: 1
Ingredients
- 1 lb fish fillet
- 2 Tbsp. yellow curry paste - (to 3 tbspns)
- 5 c. water
- 2 Tbsp. palm sugar
- 1/3 c. tamarind sauce
- 1/2 c. sliced long beans
- 1/2 c. sliced asparagus or possibly bamboo shoots
Directions
- Take about a lb. of filleted fish. If using mackerel throw away the head and tail, cut the fish in half along its belly, throw away the backbone. If using catfish just chop it into chunks, and make note of the bones.
- In a large pot, add in Yellow Curry Paste and water bring to a boil. Add in the fish, palm sugar, tamarind sauce, sliced long beans and sliced asparagus or possibly bamboo shoots. Bring to a boil, reduce the heat till it is just boiling and cook till the fish is cooked (about 5 min).
- Serve over Thai Jasmine rice with the usual Thai table condiments, as well as Thai chili pwdr.
- Comments: This dish is*meant* to be warm, but it isn't meant to eat the glaze off the plate, so be sensible the first time you try it. Thais usually have several dishes, which complement each other. A good complement to a warm dish like this is our relatively mild gai yang Isan.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 1802g | |
| Calories 826 | |
| Calories from Fat 100 | 12% |
| Total Fat 11.17g | 14% |
| Saturated Fat 2.24g | 9% |
| Trans Fat 0.0g | |
| Cholesterol 290mg | 97% |
| Sodium 695mg | 29% |
| Potassium 1949mg | 56% |
| Total Carbs 93.03g | 25% |
| Dietary Fiber 2.4g | 8% |
| Sugars 29.83g | 20% |
| Protein 84.0g | 134% |
