Gaeng Kua Pla Chao Nam
Thai River Fish Red Curry
A rich and aromatic red curry featuring tender river fish, simmered in a fragrant coconut milk broth infused with a complex blend of Thai spices. This dish highlights the freshness of river fish and the depth of Thai curry paste, often enjoyed with a side of steamed jasmine rice.
🧂 Ingredients
- 500 g River fish fillets (e.g., catfish, tilapia, snakehead fish), cut into chunks
- 3 tbsp Red curry paste
- 400 ml Coconut milk
- 2 tbsp Fish sauce
- 1 tbsp Palm sugar
- 4 Kaffir lime leaves, bruised
- 0.5 cup Thai basil leaves
- 1 Red chilies, sliced (for garnish)
- 1 tbsp Vegetable oil
- 100 ml Water (optional, to adjust consistency)
👨🍳 Instructions
- 1
Heat vegetable oil in a pot or wok over medium heat. Add the red curry paste and stir-fry until fragrant, about 2-3 minutes.
💡 Tip: Frying the curry paste releases its aromatic oils and deepens the flavor. - 2
Add about half of the coconut milk to the pot. Stir well and bring to a simmer. Cook until the coconut milk starts to separate and the oil rises to the surface.
💡 Tip: This process, known as 'cracking' the coconut milk, intensifies the curry's richness. - 3
Add the fish sauce and palm sugar. Stir until the sugar is dissolved. Add the bruised kaffir lime leaves.
💡 Tip: Taste and adjust seasoning. The balance of salty, sweet, and spicy is key. - 4
Gently add the river fish chunks to the simmering curry. Poach the fish until it is cooked through and flakes easily, about 5-7 minutes. Be careful not to overcook.
💡 Tip: Adding fish towards the end prevents it from breaking apart. - 5
Pour in the remaining coconut milk and add water if a thinner consistency is desired. Bring the curry back to a gentle simmer.
💡 Tip: Ensure the curry is hot but not boiling vigorously after adding the rest of the coconut milk. - 6
Stir in the Thai basil leaves until they just wilt. Remove from heat.
💡 Tip: Adding basil at the very end preserves its fresh aroma. - 7
Ladle the curry into bowls. Garnish with sliced red chilies and serve immediately with steamed jasmine rice.
💡 Tip: This curry pairs well with a side of blanched vegetables like long beans or cabbage.
💡 Pro Tips
- ✓Use fresh river fish for the best flavor. If river fish is unavailable, firm white fish can be substituted.
- ✓Adjust the amount of red curry paste to your spice preference.
- ✓For an authentic touch, you can add some sliced bamboo shoots or long beans to the curry.
✨ Twist Ideas
Inspiration for your own version of this recipe
- Add a tablespoon of shrimp paste (gapi) to the curry paste when frying for an extra layer of umami.
- Include some sliced pineapple for a sweet and tangy twist.
- For a spicier version, add more fresh chilies or a pinch of dried chili flakes.