Delicious Spicy Gaeng Phed Pla

One of the things I love about cooking is discovering new flavours. Especially when I didn't grow up around them. Coming from an immigrant Lebanese family in Mexico, you can imagine that Thai food was never in the menu.

But one day I discovered Gaeng Phed Pla (red curry with fish).

I've learned that it's a classic Thai dish and it makes all the sense in the world. It combines the creamy taste of coconut milk with tender fish in a spicy, aromatic sauce.

And it's surprisingly easy to make!

Spicy Gaeng Phed Pla

Ingredients You Will Need

To make an authentic Spicy Gaeng Phed Pla, gather the following ingredients:

• 400g white fish fillets (skinless)

• 400ml coconut milk

• 85g shallots

• 4 garlic cloves

• 30g fresh ginger

• 300g sweet potato

• 3-5 limes

• 200g cherry tomatoes

• 50g baby spinach

• Fresh cilantro

• Ground black pepper

• Salt

• Brown sugar

• Thai red peppers

• Red curry paste

• Vegetable stock

• Olive oil

• Water

Preparation

1. Chop the shallots, garlic, and ginger, and mix them with olive oil and the Thai red peppers in a bowl.

2. Using a deep pot, sauté the mix for about 5 minutes.

3. Add the coconut milk and about the same amount of water to the pot and stir for a few seconds.

4. Add vegetable stock, red curry paste, chopped sweet potatoes, lime juice, brown sugar, salt, and black pepper. Cook for about 20 minutes.

5. Add cherry tomatoes, spinach, and fish fillets and cook for 10-15 minutes until the fish is tender.

Serving the Spicy Gaeng Phed Pla

Garnish with chopped cilantro and a lime wedge. Add thinly sliced red chillies if you want a spicier taste.

Spicy Gaeng Phed Pla pairs great with steamed jasmine rice. You can also serve it with other Thai dishes such as a cucumber salad to balance the heat.

Would you like to cook this dish along with me?

Let me know if you'd be interested in me doing a Cooking Together event to cook Spicy Gaeng Phed Pla and we'll set a date!

Marcela Chein | Thermomix Canada | Ontario's Top Seller