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