Are you ready to dive into the tantalizing world of Thai cuisine? Gaeng Kiew Waan Pla (Green Curry With Fish) is a dish that captures the essence of Thailand’s culinary culture. This vibrant green curry boasts a unique combination of flavors, from the freshness of herbs to the richness of coconut milk, making it a favorite among both locals and tourists. Traditionally, this dish features fish as its star ingredient, showcasing the country’s abundance of fresh seafood.
The origins of Gaeng Kiew Waan can be traced back to Central Thailand, where the use of green chili paste gives the dish its signature color and spice. The balance of sweet, salty, and spicy flavors creates a deliciously complex taste that keeps you coming back for more. In this article, you’ll learn about the essential Gaeng Kiew Waan Pla (Green Curry With Fish) ingredients, variations of this delightful dish, and how to make it at home with ease.
Ingredients
| Ingredient | Measurement | Description |
|---|---|---|
| Fish fillets (such as tilapia or snapper) | 500g | Fresh fish fillets bring a delicate flavor and tender texture to Gaeng Kiew Waan Pla (Green Curry With Fish). |
| Coconut milk | 400ml | This creamy ingredient adds richness and balances the spiciness of the curry. |
| Green curry paste | 3-4 tablespoons | Homemade or store-bought, green curry paste is essential for authentic flavor. |
| Thai basil leaves | 1 cup | Adds a fragrant aroma and a refreshing taste. |
| Vegetables (eggplant, bell pepper) | 1 cup, sliced | Fresh vegetables not only enhance the dish visually but also add essential nutrients. |
| Fish sauce | 2 tablespoons | Provides saltiness and depth of flavor, integral to Thai cooking. |
| Sugar (palm sugar preferred) | 1 tablespoon | Balances the heat and enhances the flavors of the curry. |
| Lime juice | 1 tablespoon | Adds a zesty kick that brightens the entire dish. |
Step-by-Step Instructions
- Prepare the Ingredients: Start by slicing your fish fillets into bite-sized pieces. Chop the vegetables like eggplant and bell pepper into similar sizes for even cooking. Finally, gather the Thai basil leaves, ensuring they are washed and dried.
- Cook the Base: In a large pan, heat a tablespoon of oil over medium heat. Add the green curry paste and sauté it for a couple of minutes until it becomes fragrant. This step enhances the flavors in your dish, making it irresistible.
- Add Coconut Milk: Gradually pour in the coconut milk, stirring continuously to avoid lumps. Allow it to simmer gently as you admire the creamy, green goodness taking shape.
- Incorporate the Vegetables: Toss in the sliced vegetables, stirring well to coat them with the curry base. Let them simmer for about 5-7 minutes, allowing them to become tender.
- Add the Fish: Gently place the fish pieces into the sauce, and let them cook for another 5-10 minutes. Be mindful to avoid overcooking the fish; you want it tender and flaky.
- Season the Curry: Stir in the fish sauce, sugar, and lime juice. Taste your dish, adjusting saltiness or sweetness as needed, because nobody wants a bland curry, right?
- Finish with Fresh Herbs: Just before serving, fold in the Thai basil leaves. This final touch adds an aromatic explosion to your homemade Gaeng Kiew Waan Pla (Green Curry With Fish).
- Serve and Enjoy: Serve hot over jasmine rice or with rice noodles. Garnish with additional basil if desired, and watch your guests’ eyes light up with delight!
Pro Tips
- For a spicier kick, feel free to add extra green chili peppers when cooking the paste.
- Using fresh ingredients is key; if possible, shop local for the best flavors and quality.
- If you enjoy a thicker curry, let it simmer a bit longer to reduce the liquid.
- Experiment with different types of fish or even shrimp for variations of this dish.
- Don’t forget to taste as you go! Adjust fish sauce and sugar according to your preference.
Nutritional Information
| Nutrient | Per Serving |
|---|---|
| Calories | 450 |
| Protein | 30g |
| Carbohydrates | 20g |
| Saturated Fats | 12g |
| Fiber | 4g |
| Cholesterol | 60mg |
| Sugars | 5g |
| Fat | 30g |
FAQs
What is the best way to store Gaeng Kiew Waan Pla (Green Curry With Fish)?
Store in an airtight container in the refrigerator for up to 3 days. Just reheat before serving!
Can Gaeng Kiew Waan Pla (Green Curry With Fish) be made vegan or gluten-free?
Absolutely! Substitute fish with tofu or vegetables, and ensure the curry paste is gluten-free.
What are the best side dishes to serve with Gaeng Kiew Waan Pla (Green Curry With Fish)?
Steamed jasmine rice, rice noodles, or a fresh Thai salad complements the curry beautifully.
How long does it take to prepare Gaeng Kiew Waan Pla (Green Curry With Fish)?
Preparation and cooking time together take about 30-40 minutes.
Can I freeze Gaeng Kiew Waan Pla (Green Curry With Fish) for later?
Yes, but it’s best to freeze before adding the fish. Add fresh fish when reheating for the best texture.
What variations of Gaeng Kiew Waan Pla (Green Curry With Fish) can I try?
You can experiment with different fish, shellfish, or vegetables like zucchini and carrots for a personal touch!
Is Gaeng Kiew Waan Pla (Green Curry With Fish) spicy?
It depends on the amount of green curry paste used. Adjust it based on your heat preference!
Can I make Gaeng Kiew Waan Pla (Green Curry With Fish) without coconut milk?
While coconut milk is traditional, you can substitute with almond or oat milk, keeping in mind it will change the flavor.
Making Gaeng Kiew Waan Pla (Green Curry With Fish) at home is a delightful culinary adventure that brings the flavors of Thailand right to your kitchen. With its rich spices and fresh ingredients, this green curry is sure to impress your family and friends. So, gather your ingredients, roll up those sleeves, and enjoy the cooking process!
Tried this recipe? We’d love to hear your experience in the comments below. Happy cooking!
