Yellow Curry
47 min · 920 kcal · Lunch & dinner · Thai
Thai
Kaeng Som
A fiercely sour, salty and hot central Thai fish curry, thin and brothy rather than creamy, with no coconut milk at all. The chilli paste is pounded with a little boiled fish so it thickens the broth, then sharpened with tamarind and studded with crunchy vegetables. Eaten with plenty of steamed rice.
Method
- Soak 3 dried red chillies in warm water for 15 minutes until soft and pliable, then drain, split and scrape out most of the seeds so the curry is hot but not gritty.
- Take 40 g of the fish and poach it in a small pan of barely simmering water for 3 minutes, until it flakes with a fork. Drain, cool a little and flake, discarding any bone. Keep the remaining 100 g of fish in the fridge.
- In a granite mortar, pound the soaked chillies with 0.25 tsp salt to a rough pulp, then work in 2 shallots and 2 cloves garlic, one at a time, until smooth. Add 1 tsp shrimp paste and the flaked boiled fish and pound 3-4 minutes more to a thick, sticky paste.
- Rinse 70 g jasmine rice until the water runs clear and set it to steam or simmer with its own water so it is ready when the curry is.
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734kcal
50gprotein
136gcarbs
3gfat
16gfibre
Computed from the ingredients against a food database, not estimated. The full nutrient table is in the app.
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