Palisa Anderson’s sour orange fish curry – Gourmet Traveller

Name: Palisa Anderson’s sour orange fish curry – Gourmet Traveller
Total time: 50 min
Ingredients: 100 gm skinless firm white fish, such as snapper, cobia or kingfish; 1.125 litres (4½ cups) chicken stock; 250 gm green papaya, peeled, quartered lengthways and cut into large pieces; 125 ml (½ cup) tamarind concentrate; 85 gm (¼ cup) soft palm sugar; 60 ml (¼ cup) fish sauce; 16 green king prawns, peeled, deveined, heads and tails intact; 2 tbsp lime juice (or to taste); Steamed rice, to serve; Curry paste; 30 gm fresh red turmeric, coarsely chopped; 5-7 dried long red chillies, soaked in cold water (10 minutes) and coarsely chopped; 1½ tbsp dried birdseye chillies, coarsely chopped; 50 gm red shallots, coarsely chopped; 50 gm wild ginger (see note), coarsely chopped; 1¼ tbsp shrimp paste

gt.staging.digital.aremedia.com.au

This unique Thai curry marries sour and spice flavours in a thin, almost soupy, broth.

View Original

Share this recipe:

Ingredients

100 gm skinless firm white fish, such as snapper, cobia or kingfish
1.125 litres (4½ cups) chicken stock
250 gm green papaya, peeled, quartered lengthways and cut into large pieces
125 ml (½ cup) tamarind concentrate
85 gm (¼ cup) soft palm sugar
60 ml (¼ cup) fish sauce
16 green king prawns, peeled, deveined, heads and tails intact
2 tbsp lime juice (or to taste)
Steamed rice, to serve
Curry paste
30 gm fresh red turmeric, coarsely chopped
5-7 dried long red chillies, soaked in cold water (10 minutes) and coarsely chopped
1½ tbsp dried birdseye chillies, coarsely chopped
50 gm red shallots, coarsely chopped
50 gm wild ginger (see note), coarsely chopped
1¼ tbsp shrimp paste