Geng Pa (mekong River Fish Curry)

Geng Pa is a traditional Lao fish curry that is popular in the Mekong River region. This flavorful and aromatic dish is a staple in Lao cuisine, known for its use of fresh herbs and spices.

Geng Pa (mekong River Fish Curry)

Ingredients

  • 1 lb fish fillets, cut into chunks
  • 2 tbsp fish sauce
  • 3 cloves garlic, minced
  • 1 shallot, finely chopped
  • 1 stalk lemongrass, bruised and chopped
  • 3-4 Thai chilies, chopped
  • 1 inch galangal, sliced
  • 1 cup coconut milk
  • 1 cup water
  • 1 handful of fresh herbs (Thai basil, cilantro, mint)
  • 1 tbsp vegetable oil
  • Salt to taste

Instructions

  1. In a pot, heat the vegetable oil over medium heat. Add the garlic, shallot, lemongrass, Thai chilies, and galangal. Sauté until fragrant.
  2. Pour in the coconut milk and water. Bring to a gentle simmer.
  3. Add the fish sauce and salt to taste. Stir to combine.
  4. Gently add the fish fillets to the pot. Simmer for 15-20 minutes until the fish is cooked through.
  5. Turn off the heat and add the fresh herbs. Stir gently to incorporate.
  6. Serve the Geng Pa hot with steamed rice.

Cooking & Preparation

Preparation time:
20 minutes
Cooking time:
40 minutes
Total time:
1 hour
Cooking method
Stovetop

Nutritional facts per 1 serving

Calories
300 per serving
Carbohydrates
15g
Protein
25g
Fat
12g

Supplies

Pot Cutting board Knife Wooden spoon

Tools

Stove

Serving suggestions

Serving Suggestions: Enjoy Geng Pa with a side of steamed jasmine rice and a fresh cucumber salad.

Tips & tricks

Tips: Adjust the level of spiciness by adding more or fewer Thai chilies according to your preference.

Cost

$15