Sour orange curry of reef fish

Sour orange curry of reef fish

By
From
New Thai Food
Serves
4
Photographer
Jeremy Simons

This sour and salty curry is almost considered a soup as it is stock-based. You will definitely want more, so the leftover curry paste can be frozen ready for next time you make it. Just be sure to use the paste on the same day that you defrosted it.

Ingredients

Quantity Ingredient
500ml fish stock
or 500ml Chicken stock
6 kaffir lime leaves, julienned, plus 2 extra leaves, to garnish
1/2 lemongrass stem, bruised along its length
1 1/2 tablespoons fish sauce
50g palm sugar
2 1/2 tablespoons Tamarind
4 x 80g snapper fillets or other firm white fish
4 betel leaves, shredded
2 snake beans, cut into 1.5 cm lengths
3 baby corn, halved lengthways
1 small tomato, sliced
1 chinese cabbage leaf, torn
coriander leaves, to garnish

Curry paste

Quantity Ingredient
15 garlic cloves, peeled
6 red asian shallots
or 1 small red onion
30g dried shrimp, soaked in warm water for 20 minutes, drained
1 1/2 lemongrass stems, finely sliced, white part only
8 dried long red chillies, soaked in warm water for 20 minutes, drained
190ml Tamarind

Method

  1. To make the curry paste, blend the garlic, shallots or onion, dried shrimp and lemongrass in a food processor to form a smooth paste. Continue blending while adding the chillies and tamarind until it is a smooth consistency. Set aside.
  2. Bring the stock to the boil in a saucepan over a high heat. Stir in 3 tablespoons of the curry paste and simmer for 2–3 minutes. Add the whole lime leaves and lemongrass and simmer for 8 minutes until the paste and stock are well combined.
  3. Season with the fish sauce, sugar and tamarind – it should taste sour, salty, hot and sweet. Continue simmering and add the fish, betel leaves, snake beans, baby corn, tomato and cabbage. Stir, then put the lid on the pan and simmer for 3 minutes. Remove the lid, taste and season again if necessary.
  4. Spoon the curry into a serving bowl, garnish with the julienned lime leaves and coriander, and serve with steamed jasmine rice.
Tags:
Martin
Boetz
New
Thai
Food
Thailand
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