Fish Potato Yellow Curry (Gaeng Leuang Pla)

READY IN: 30mins
Recipe by fairy chef

Don't be afraid..Try this one...All your taste buds will awaken.

Top Review by Mia in Germany

I can't believe nobody made this yet! We absolutely loved it. The only thing I changed was to use Vietnamese coriander in place of normal coriander green. Will make this again! Thanks for an easy, yummy keeper.<br/>Made for PAC Spring 2014

Ingredients Nutrition


  1. Cook potatoes.
  2. In a large pan bring half the coconut milk to a boil. Boil, stir occasionally, until it has reduced by halve and the oil separates from the coconut milk.
  3. Now add the curry paste, cook for about 1 Minute. Add remaining coconut milk, stock sauce, juice, (Lemon grass if using it), sugar, molasses and maple syrup; cook and stir until sugar is dissolve.
  4. Add fish and cooked potatoes to the pan: cook, and stir occasionally (3 minutes).Remove lemon grass,stir in onion and coriander.*.
  5. Place curry in a serving bowl;sprinkle with sliced chili and coriander leaves.
  6. Enjoy!
  7. *Note to self - Don't add the fish until shortly before serving this curry; if overcooked, it can either disintegrate or toughen.

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