Published: by Absolutely Recipes, in the Fish & Seafood recipes category.

Southern Thai Red Snapper and Green Papaya Sour Curry (Gaeng Som Pla Gapohng Daeng) Recipe.

Ingredients:

For the Curry Paste:
1 TSP (4g) Diamond Crystal kosher salt
20 dried Thai chiles (8g), stemmed
15 fresh green or red Thai chiles (15g), stemmed
One 4-inch (15g) piece fresh turmeric, thinly sliced
4 medium garlic cloves (20g)
2 small shallots (40g), quartered
1 TBSP (30g) Thai shrimp paste
For the Curry:
3 TBSPs (80g) tamarind paste
1 1/2 TSPs (12g) palm sugar
3 TBSPs (45ml) fish sauce
6 1/2 ounces (about 2 cups; 185g) green papaya, peeled and cut into 2-inch by 1/2- inch-thick pieces, from 1 green papaya
Two 6-ounce (170g) skin-on red snapper fillets, cut into 2-inch pieces
1 TBSP (15ml) fresh lime juice from 1 lime
Cooked jasmine rice, for serving

Recipe Instructions:

For the Curry Paste: If Using a Mortar and Pestle: Combine salt and dried chiles in a granite mortar and pestle and pound until chiles are broken down into small pieces, about 2 minutes.
Pounding thoroughly between each addition to break down and incorporate ingredients into the paste (3 to 4 minutes of pounding per addition), add in the following order: fresh chiles; turmeric; garlic and shallots; shrimp paste.
It should take about 15 minutes total to pound ingredients into a very fine paste with just a few visible pieces of fresh chile skin.
If Using a Blender: Combine salt, dried and fresh chiles, turmeric, garlic, shallots, and shrimp paste in a blender jar with 1 cup (240ml) water.
Blend on high speed until smooth, 2 to 3 minutes.
Vicky Wasik

Back To Main Recipe List...