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Kaeng thepho (southern royal curry): photo of the dish
Illustrative photo: Takeaway — CC BY-SA 3.0, Wikimedia Commons
Everyday meals

Kaeng thepho (southern royal curry)

Spicy, fragrant Thai curry from the south, made with curry paste, coconut milk and fish or shrimp. It is served hot with white rice and is distinguished by its fluid, intense sauce.

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Ingredients

Ingredients

Spices & seasoning

Optional extras

On the side

Nutrition facts

546 kcal per serving

Protein
30.3 g
Carbohydrates
59.4 g
of which sugars
7.5 g
Fat
20.1 g
of which saturated fat
16.8 g
Fiber
2.4 g

Ecomely’s estimate, calculated from the ingredients with the ANSES Ciqual food composition table, excluding sides and seasoning added to taste.

Instructions

  1. Fry the onion, garlic and curry paste in a spoonful of coconut milk until you have a fragrant oil.
  2. Add the rest of the coconut milk and the kaffir lime leaves, then let it simmer for 10 minutes.
  3. Season with fish sauce, palm sugar and turmeric, then stir.
  4. Cut the fish into large pieces and gently lower them into the simmering sauce.
  5. Cook for 8 to 10 minutes over low heat, until the fish is tender and flakes easily with a fork.
  6. Taste and adjust the salt and sugar, then add the bean sprouts if using.
  7. Serve hot with white rice.

Variations and tips

Shrimp version. Replace the fish with peeled shrimp, adding them just 3 minutes before the end.

More ideas

Nam ngiao (pork and tamarind tomato soup)50 min · 4 serv.Phat kaphrao20 min · 4 serv.Khao soi (northern Thai curry noodles)1 h · 4 serv.Yellow curry (kaeng kari)55 min · 4 serv.Steamed curry (kaeng tom or hor mok)45 min · 4 serv.Kaeng som (sour fish curry)35 min · 4 serv.Khao kha mu (pork knuckle braised rice)2 h 20 · 4 serv.Kaeng khae45 min · 4 serv.

Original Ecomely recipe.