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Gaeng Garee Pla | Yellow Thai Fish Curry
(0)
30 min
Quick
Gurkerl Küche
Cremiges, mild-aromatisches thailändisches Gelbes Curry mit zartem Kabeljaufilet, feinen Erdäpfeln und süßen Kirschparadeisern in samtiger Kokossauce. Ein herrlich wärmender Genuss für den Herbst.
Preparation method
Preparation
Rinse the jasmine rice thoroughly under cold running water until the water runs clear. Then bring to a boil in a pot with twice the amount of lightly salted water, reduce the heat, cover, and let it gently simmer and swell over low heat for about 12 to 15 minutes.
Peel the waxy potatoes and cut them into bite-sized cubes of approx. 2 cm. Wash the spring onions, slice the white part into thin rings, and slice the greens diagonally, reserving them for garnish. Wash and halve the cherry tomatoes. Pat the cod fillet dry and cut into pieces of approx. 3 to 4 cm.
Cooking the Curry
Heat the vegetable oil in a wide pot over medium heat. Add the red curry paste along with the curry powder and the white spring onion rings, and fry gently for 1 to 2 minutes while stirring constantly until a wonderfully aromatic fragrance unfolds.
Chef's tip
Tip: For extra crunch at the end, you can also sprinkle the curry with crispy fried onions – this gives the Thai classic a wonderful texture.
Shelf life: If there are leftovers, the curry can be kept in the refrigerator until the next day. When reheating, warm the fish very gently over low heat so that it stays wonderfully juicy.
Ingredients
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