Spicy Turmeric Sea Bass Curry — Gaeng Leuang Pla
A Southern Thai yellow turmeric fish curry of sea bass and pineapple simmered in a fiery turmeric-and-chilli broth with fresh krachai, finished with fish sauce and lime juice over jasmine rice for a sour-spicy clear-broth regional bowl.
Thai
Categories
Nutrition per Serving
Ingredients
For 2 servings
Instructions
Prep
Soak 16 dried Thai red chillies in 100ml warm water 5 minutes until softened. Pound chillies with 16 garlic cloves, 120g shallot halves, 60g fresh turmeric slices, 60g fresh krachai, and 20g shrimp paste in a mortar to a fine deep-yellow paste.
Bloom
Whisk pounded paste with 1.2L water in a large saucepan over medium heat, bring to a rolling boil 5 minutes until broth turns deep yellow-orange, chilli oil rises to the surface, and turmeric aroma fills the kitchen.
Simmer
Add 300g pineapple chunks to the broth over medium heat, simmer uncovered 8 minutes until pineapple is tender, broth deepens to sour-yellow rust hue.
Build
Gently add 440g sea bass chunks to the simmering broth over medium-low heat, simmer at a bare simmer 4 minutes until flesh turns opaque and flakes cleanly without breaking apart.
Finish and plate
Remove from heat, stir in 1/4 cup tamarind paste, 1/4 cup fish sauce, 10g palm sugar, and 40ml lime juice 30 seconds until sugar dissolves and broth balances sour-salty-sweet. Plate in wide bowls alongside 300g jasmine rice divided between servings.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.