Thai Coconut and Turmeric Fish Curry
Gaeng Kua Pla
A fragrant and mildly spiced curry featuring firm white fish simmered in a rich coconut milk broth infused with turmeric, curry paste, and aromatic herbs. This dish, often found in Southern Thai cuisine, offers a delightful balance of creamy, savory, and subtly sweet flavors, with the turmeric lending a beautiful golden hue.
🧂 Ingredients
- 500 g Firm white fish fillets (e.g., snapper, cod, sea bass), cut into chunks
- 400 ml Coconut milk
- 2 tbsp Red curry paste
- 1 tsp Turmeric powder
- 2 medium Shallots, sliced
- 3 cloves Garlic, minced
- 1 stalk Lemongrass, bruised and cut into 2-inch pieces
- 4 Kaffir lime leaves, torn
- 2 tbsp Fish sauce
- 1 tsp Palm sugar or brown sugar
- 1 Thai chilies, sliced (optional, for heat)
- 2 tbsp Fresh cilantro, chopped, for garnish
- 1 tbsp Vegetable oil
👨🍳 Instructions
- 1
Heat the vegetable oil in a pot or Dutch oven over medium heat. Add the sliced shallots and minced garlic, and sauté until softened and fragrant, about 3-4 minutes.
💡 Tip: Sautéing the aromatics first builds a flavorful base for the curry. - 2
Add the red curry paste and turmeric powder to the pot. Stir and cook for 1-2 minutes until fragrant, allowing the spices to bloom.
💡 Tip: Cooking the curry paste helps to release its full flavor and aroma. - 3
Pour in about half of the coconut milk. Stir well to combine with the curry paste mixture, scraping any bits from the bottom of the pot. Bring to a gentle simmer.
💡 Tip: Using part of the coconut milk first helps to create a rich base. - 4
Add the bruised lemongrass pieces and torn kaffir lime leaves to the simmering curry. Continue to simmer for about 5 minutes to infuse the flavors.
💡 Tip: Bruising the lemongrass and tearing the lime leaves releases their essential oils. - 5
Pour in the remaining coconut milk. Stir in the fish sauce and palm sugar. Bring the curry back to a gentle simmer.
💡 Tip: Taste and adjust seasoning with fish sauce and sugar as needed. - 6
Gently add the fish chunks to the curry. If using, add the sliced Thai chilies. Poach the fish in the curry for about 5-7 minutes, or until cooked through and opaque. Avoid stirring too vigorously to prevent the fish from breaking apart.
💡 Tip: The fish should be cooked gently to maintain its texture. - 7
Remove the lemongrass pieces before serving. Ladle the curry into bowls and garnish with fresh chopped cilantro.
💡 Tip: This curry is traditionally served with steamed jasmine rice.
💡 Pro Tips
- ✓Choose a firm white fish that holds its shape well during cooking.
- ✓For a richer curry, use full-fat coconut milk.
- ✓Adjust the amount of red curry paste and chilies to control the spice level.
✨ Twist Ideas
Inspiration for your own version of this recipe
- Add vegetables like bamboo shoots, long beans, or pineapple chunks.
- Substitute shrimp or firm tofu for fish.
- A squeeze of lime juice just before serving can add a bright finish.