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 1200ml 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 8–9 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 5 minutes until flesh turns opaque and flakes cleanly without breaking apart.
Finish and plate
Remove from heat, stir in 60ml tamarind paste, 60ml fish sauce, 10g palm sugar, and 40ml lime juice 30 seconds until sugar dissolves and broth balances sour-salty-sweet. Divide between 2 wide bowls and serve alongside 150g jasmine rice per person.
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