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Gaeng Ped Pla Saai Bai Ra (Red curry with fish and cumin leaves)

Zone South

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Gaeng Ped Pla Saai Bai Ra (Red curry with fish and cumin leaves)

Background

Red curry with fish and cumin leaves is a local and spicy dish which is made from pla saai (threadfin Bream fish), chilies, cumin leaves and herbs.

 

Nutrition facts

Fish, sea fish, is source of Omega 3 fatty acid which is acknowledged to protect against cardiovascular disease by reducing blood pressure and the cholesterol and triglyceride in the blood. Consuming on a regular basis, it reduces the risk of heart disease and strengthens the immune system. Cumin leaves are extremely good for digestion and related problems, its ability to aid in digestion and improve immunity.

 

Ingredients

  • 700 grams fish, Pla Saai
  • ¼ cup chili paste
  • ½ cup cumin leaves
  • 3 cups water
  • 20 grams young galangal, sliced
  • 15 grams green pepper
  • 3 karri lime leaves
  • Sliced Chee fah chilies for garnishing

 

Chili paste ingredients: 15 grams chilies, 5 grams pieces of sliced galangal, 2 inch long turmeric, 40 grams shallots, 10 grams garlic cloves, 1 tbsp. black pepper, 2 tbsp. shrimp paste and 1 tsp. salt.  Put all of ingredients in a mortar and keep pounding until everything is well-blended.

Zone Northern

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Zone Northeast

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