Gaeng Phed Pla

Gaeng Phed Pla is a vibrant and aromatic Thai seafood curry that features a variety of fresh fish and aromatic herbs, all simmered in a rich, coconut milk-based sauce. This dairy-free dish is both comforting and invigorating, making it a perfect choice for seafood lovers.

Ingredients

• White fish fillets (such as cod or snapper) - 300 grams
• Coconut milk - 400 ml
• Red curry paste - 2 tablespoons
• Lime leaves - 4 leaves, torn
• Fish sauce - 2 tablespoons
• Brown sugar - 1 teaspoon
• Thai basil leaves - a handful
• Red bell pepper - 1, sliced
• Zucchini - 1 small, sliced
• Green beans - 100 grams, trimmed
• Fresh cilantro - for garnish
• Lime - 1, cut into wedges

Steps

1. In a medium pot, heat the coconut milk over medium heat until it begins to simmer.
2. Add the red curry paste to the pot and stir well to combine, cooking for 2-3 minutes until fragrant.
3. Stir in the torn lime leaves, fish sauce, and brown sugar, and bring the mixture back to a gentle simmer.
4. Add the sliced red bell pepper, zucchini, and green beans to the pot, cooking for about 5 minutes until the vegetables are just tender.
5. Gently add the white fish fillets to the pot, ensuring they are submerged in the curry sauce, and cook for an additional 5-7 minutes until the fish is cooked through and flakes easily.
6. Remove from heat and stir in the Thai basil leaves.
7. Serve hot, garnished with fresh cilantro and lime wedges on the side.

Nutrition

• Calories: 450
• Protein: 30 g
• Carbs: 24 g
• Fiber: 3 g
• Sugar: 3 g
• Sodium: 1200 mg
• Cholesterol: 80 mg
• Total Fat: 28 g
• Saturated Fat: 24 g
• Unsaturated Fat: 4 g
• Water: 0.5 L

Health Benefits

• Rich in omega-3 fatty acids from the fish, which support heart health.
• Packed with vitamins and minerals from the fresh vegetables, contributing to overall wellness.

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