Green curry with fish dumplings, Gang Kiew-wan Pla Grai


The other day I had a craving my favorite curries, Gang Kiew-wan Pla Grai, green curry with fish dumplings. So I had some made for me. Pla Grai is a type of fresh water fish known for its sweet flesh which has a particularly toothsome quality when made into dumplings. It is traditionally used in green curry with Krachai or wild ginger. I had a lot fun watching Pa Sai, our wonderful cook, made this dish so I took a lot of photos. Here is a little photo essay of the making of Gang Kiew-wan Pla Grai.

First there is the mise en place, preparing all the ingredients for the curry.


This is the Pla Grai dumplings, made by mixing about a kilo of ground Pla Grai fish meat with an egg and knead until it develops a sticky texture. The ground fish meat then is dropped by the little spoonfuls into a pot of boiling water to make dumplings.


We use two kinds of eggplants for this curry, apple eggplant (Makuea Proe) and grape eggplant (Makuea Puang), and julienne Krachai or wild ginger.


Horapa (Thai basil) and Prik Chi Fa (a type of large and mild chilli pepper) for garnish.


Hang Gati (coconut milk), separated from coconut cream (Hua Gati) bubbling in a pot waiting for the curry.


The first part of making this curry is cooking the curry paste with a little coconut cream. More coconut cream is added, a little bit at a time.


Then the Pla Grai dumplings are added and cooked well. The key here is to watch the curry paste and coconut cream breaking into a layer of oil.


The mixture is then added to the big pot with the coconut milk bubbling away.


After a few minutes then the eggplants and wild ginger go into the big pot and simmer for a bit, until the eggplants are soft but not mushy.


Then in goes the Prik Chi Fa.


The last to go in is the Horapa, Thai basil.


Now the finished curry, ready to be served.

Just in case you wanted to know what else we had for dinner, here’s the day’s menu written on the board for the kitchen.


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23 Responses to “Green curry with fish dumplings, Gang Kiew-wan Pla Grai

  • alyssa said:
    January 18th, 2006 at 7:07am

    every photo except for the very last one says “image not available”… is this happening to anyone else? or just me?

  • OnigiriFB said:
    January 18th, 2006 at 7:29am

    Sawadee kha Khun Pim.
    I have the same problem. Too bad since the dinner menu looks pretty tasty.
    Translation from what I can see:
    nam prik long rua
    gang kiew wan pla grai
    can’t read that part
    non-spicy soup something or other
    Am I right? It’s been awhile since I’ve tried to read Thai.

  • beastmomma said:
    January 18th, 2006 at 8:11am

    I was having the same trouble with the pictures.

  • Pim said:
    January 18th, 2006 at 6:22pm

    Oops, sorry. I’m not quite sure what happened, but it looks like I got it fixed now. I can see all the photos, I hope you could too.

  • Diane said:
    January 18th, 2006 at 7:14pm

    This is my all-time favorite curry as well! I always get raves from my friends when I serve it. Yum yum yum…thanks for the beautiful pictures of the assembly.

  • slurp! said:
    January 18th, 2006 at 7:43pm

    Hi Pim,
    while not my fav thai curries (prefer thai jungle curries which is red), i’m curious if green curries should look green?
    great step-by-step photo essay, makes cooking looks like reading A-B-C ๐Ÿ˜‰
    btw, I have been hunting for Khao Chae for many years now without much success. I did asked some of my thai friends but they are by large unclear about this royal dish. if you know where I could have this in Bangkok or Chiang Mai, do let me know. Many Thanks!!!

  • nonth said:
    January 19th, 2006 at 12:45am

    Great post, Khun Pim. The pictures make my mouth water. I’m really missing our family cook, Cham Pa.
    I believe Khao Chae is served all year round at Than Ying restaurant on Pramuan Road. Bangkok Christian College on Sathorn Road is a good landmark to find Pramuan Road. You can also call them ahead of time to avoid disappointment.
    Than Ying
    10 Pramuan Rd.
    Tel. 0-2236-4361

  • anthony said:
    January 19th, 2006 at 5:10am

    What! You get a fantastic cook for your blog!? The injustice. All I’ve got is a million bloody monkeys
    [oi! easy on those typewriters you lot, “bettur is testy?”, that’s the best you can come up with? 1000 years? Look I don’t want bloody hamlet. “Luvvly Jubbly, Pukka Tukka?” Well that’s a bit better]
    Sorry ’bout that.

  • Lydia said:
    January 19th, 2006 at 5:16am

    Your post inspired my dinner last night. I made my own version of Thai green curry. It wasn’t authentic by any stretch of the imagination but it sure tasted good.

  • beastmomma said:
    January 19th, 2006 at 11:20am

    Yeah the pictures came through– they are very vibrant and certainly add to the story.

  • dr jones said:
    January 19th, 2006 at 2:44pm

    Pim; did you have the Nam Prik? What is Long Rua? I am dying to know.

  • dr jones said:
    January 19th, 2006 at 2:45pm

    Pim; did you have the Nam Prik? What is Long Rua? I am dying to know.
    Oh also, come tell me what you think of my kabocha curry (‘christmas curry’) recipe on my blog.

  • melissa_cookingdiva said:
    January 19th, 2006 at 3:21pm

    It looks delicious! Hugs,

  • slurp! said:
    January 19th, 2006 at 8:17pm

    Thanks for pointing me to Thanying. Khao Chae wasn’t in the menu list on their website. I wrote to them and they mention that Khao Chae will only be available from Mid March onwards until there is no demand for it. ๐Ÿ™‚

  • Pim said:
    January 19th, 2006 at 8:55pm

    Onigiri: Thanks for translating the menu. I thought you might do it. ๐Ÿ˜‰
    Dr.Jones: Yep I did, but didn’t take a photo. I’ve got plenty of Nam Prik Long Ruea photos on the blog, a recipe even.
    Hey Anthony: send me a monkey. ๐Ÿ™‚
    Melissa: hugs back.
    Noth: Thanks
    Slurp!:Lai Ros across the street from Smitivej Hospital in Sukhumvit has Khao Chae year-round, and it’s pretty good.
    There is also a small shop selling Khao Chae in Ta Prachan market. Sorry I couldn’t be any more precise. It’s tough explaining all the tiny shops around there. I might make it there this trip, I’ll try to take some photos.

  • Ivonne said:
    January 19th, 2006 at 10:56pm

    Thanks for the post! I should be in bed but now I’m thinking of this dish and feeling hunbry!

  • slurp! said:
    January 20th, 2006 at 7:10am

    Thanks Pim! more shops to try, that’s getting exciting.
    I’m hoping to make it to Bangkok for upcoming Songkran in 13 April 2006. But I’m certainly hoping not to get wet as I’ll be tagging my camera along when I roam the streets ๐Ÿ˜‰

  • Barbara Fisher said:
    January 20th, 2006 at 11:24am

    I adore green curry. I generally only make it in the summer when my Thai basil and chile plants are thriving and happy, and when I can get locally grown Thai eggplants, but damn.
    I want some right now. Guess I will have to shove off to the Thai market in Columbus, get some herbs and get cooking….

  • anthony said:
    January 23rd, 2006 at 12:08am

    Always happy to oblige.

  • Ajarn said:
    April 2nd, 2006 at 3:10am

    Hi, I just stopped in on a search for a khao chae recipe… Had a few requests for it lately. Sorry I missed it here, too, but still enjoyed this site. ๐Ÿ™‚

  • Real Thai Recipes said:
    June 7th, 2007 at 8:30pm

    Here’s some help with the 3rd & 4th:
    #3: Khao Pad (fried rice)
    #4: Gaeng Jeud Tao(hu) Kai Saa Rai (bland soup w/egg tofu & seaweed)
    And the bubble up top says something about breakfast, spaghetti and chinese noodles.
    Please correct me if I’m wrong, Pim. ๐Ÿ™‚

  • Ken said:
    January 20th, 2008 at 8:13am

    Pim —
    Love your blog. Do you know if this dish (Green Curry with Fish Dumplings) can be found in any Bay Area Restaurants?

  • Wendy Baskerville said:
    November 19th, 2008 at 1:08pm

    Pim: I have seen you and read you for a while but I just found your site. I am a chef and student of Asian Cuisine in Canada. These pictures are amazing.
    Re: Ming Tsai and his bizarre Green Curry Paste. I almost thought perhaps I’d missed something when reading my well warn copy of David Thompson. So I’m not crazy he is. Thank God.
    Keep writing!

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