Gaeng Paa Pla Dook Jungle Curry with Catfish

Embark on a bold culinary adventure with *Gaeng Paa Pla Dook*, a traditional Thai jungle curry featuring tender catfish and a medley of vibrant, aromatic ingredients. This rustic, broth-based curry skips the creamy coconut milk in favor of an intensely fragrant blend of lemongrass, galangal, kaffir lime leaves, and fiery red chilies, delivering a flavor profile that’s robust and unapologetically spicy. Packed with fresh vegetables like Thai eggplants, baby corn, and green beans, and seasoned with a touch of shrimp paste, fish sauce, and palm sugar for depth and balance, this dish captures the earthy essence of the Thai forest. Ready in just 45 minutes, this low-fat, high-flavor curry is best enjoyed piping hot with fluffy jasmine rice, making it the perfect meal for spice lovers and adventurous foodies alike.

Nutriscore Rating: 73/100

Prep Time:20 mins

Cook Time:25 mins

Total Time:45 mins

Servings: 4

Ingredients

• 500 g catfish fillets (skin-on, boneless preferred)
• 2 lemongrass stalks
• 5 kaffir lime leaves
• 30 g galangal
• 20 g fingerroot (optional)
• 20 g Thai basil leaves
• 100 g baby corn
• 100 g green beans
• 2 Thai eggplants (quartered)
• 4 red chili peppers
• 5 bird’s eye chilies
• 1 tbsp shrimp paste
• 2 tbsp fish sauce
• 1 tsp palm sugar
• 500 ml water or chicken stock
• 2 tbsp vegetable oil

Directions

Step 1

Clean the catfish fillets and cut them into bite-sized pieces. Set aside.

Step 2

Thinly slice the lemongrass, galangal, and fingerroot (if using). Tear the kaffir lime leaves into small pieces and set them aside.

Step 3

Grind the red chili peppers, bird’s eye chilies, and shrimp paste together in a mortar and pestle until it becomes a smooth curry paste. Alternatively, use a blender.

Step 4

Heat the vegetable oil in a large pot or wok over medium heat. Add the curry paste and stir-fry for 2–3 minutes until fragrant.

Step 5

Add the sliced lemongrass, galangal, and kaffir lime leaves to the pot. Stir well to release their aromas.

Step 6

Pour the water or chicken stock into the pot and bring it to a boil.

Step 7

Add the baby corn, green beans, and quartered Thai eggplants. Let them cook for 5 minutes or until slightly tender.

Step 8

Gently add the catfish pieces into the curry. Cook them for 8–10 minutes, or until they are fully cooked and opaque.

Step 9

Season the curry with fish sauce and palm sugar. Taste and adjust seasoning as needed.

Step 10

Turn off the heat and stir in the Thai basil leaves.

Step 11

Serve the jungle curry hot with jasmine rice or as a standalone dish.

Nutrition Facts

Serving size	(1903.2g)

Amount per serving	% Daily Value*
Calories	1184.8

Total Fat 45.2g	0%
Saturated Fat 9.5g	0%
Polyunsaturated Fat 16.9g
Cholesterol 354mg	0%
Sodium 4757.5mg	0%
Total Carbohydrate 93.2g	0%
Dietary Fiber 18.8g	0%
Total Sugars 29.5g
Protein 112.0g	0%

Vitamin D 1000IU	0%
Calcium 375.7mg	0%
Iron 21.7mg	0%
Potassium 4428.7mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 33.1%

Protein: 36.5%

Carbs: 30.4%