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Sour Orange Curry with Fresh Water Fish Vegetables (geng som pla) 3 cups stock 6 oz freshwater fish fillets - such as trout or catfish 3 Tabs tamarind water pinch of white sugar 2 Tbs fish sauce (nam pla) 1 cup of vegetables, a selection of 2-3 of the following vegetables sliced bamboo shoots wing beans (snake beans ) Napa cabbage Chaploo leaves white radish (daikon) asparagus - especially white tomatoes chard or spinach (bai dtamleung,) curry paste 5 dried Thai Dragon red chiles, deseeded, soaked and drained large pinch of salt 1 Tbs chopped galangal ¼ cup chopped shallot 2 sps shrimp paste (kapi) Pound the curry paste ingredients together to form a fine paste, set aside. Boil the stock add 1 oz of the fish. Simmer for a couple of minutes until cooked, remove and drain.. Chop the cooked fish and add to the curry paste, pound until incorporated. Bring stock back to a boil, season with tamarind water, sugar and fish sauce. Add the curry paste. Continue simmering and add the vegetables and cook until almost tender. Then add the fish. This is a thibn soup like curry which is salty, sour and spicy. Excellent with steamed Jasmine rice. | Previous Features | Site MapContent copyright © 2008 by Mary-Anne Durkee. All rights reserved.
This content was written by Mary-Anne Durkee. If you wish to use this content in any manner, you need written permission. Contact Mary-Anne Durkee for details.
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