Home
Recipes
Dairy free

Roast beetroot and pumpkin seed salad

Beetroot recipes

Roast beetroot and pumpkin seed salad

1½ hours

Chop-chop salad with papaya seed dressing

Chops recipes

Chop-chop salad with papaya seed dressing

Pickled veggies

Vegetarian recipes

Pickled veggies

Ceviche with avocado and home-made tortilla chips

Avocado recipes

Ceviche with avocado and home-made tortilla chips

Juicy citrus chicken

Chicken recipes

Juicy citrus chicken

40 minutes

Broccoli with roast lemons and herb salsa

Broccoli recipes

Broccoli with roast lemons and herb salsa

40 minutes

Duck-fat-fried baby potatoes with juniper salt

Duck recipes

Duck-fat-fried baby potatoes with juniper salt

40 minutes

Korean bo ssam (Thai larb)

Asian recipes

Korean bo ssam (Thai larb)

6 hours

Black rice with avocado and seared salmon

Asian recipes

Black rice with avocado and seared salmon

45 minutes

Brussels sprouts, potatoes and chicken tray bake

Salad recipes

Brussels sprouts, potatoes and chicken tray bake

40 minutes

Pork escalope with apple kimchi

Apple recipes

Pork escalope with apple kimchi

10 minutes

Thai sour orange curry

Asian recipes

Thai sour orange curry

40 minutes

66 of 166

Thai sour orange curry

By Abigail Donnelly

Serves 4

Difficulty Easy

Prep Time 30 minutes

Cooking Time 40 minutes

Ingredients

For the sour orange curry paste:

6 dried red chillies, seeded
2 fresh red chillies, seeded and finely chopped
½ red onion, finely chopped
1 t shrimp paste
2 t Maldon salt

For the curry:

1½ cups fish stock or water
2 t salt
2 red onions, peeled and halved
2 t palm sugar or white sugar
2 T fish sauce
2 T tamarind paste
200 g hake fillets, cut into big pieces
50 g baby pak choi, halved
3 dried red chillies, dry-roasted (optional)
Steamed jasmine rice, for serving

Method

To make the curry paste, soak the dried chillies in water for 15 minutes, or until soft. Drain and squeeze any moisture out of the chillies, then chop finely. Place all the curry paste ingredients into a mortar and pestle and pound to a paste. Alternately, purée in a blender.
Bring the stock or water to the boil with the salt. Add the curry paste and simmer for 1 minute, then add the red onions.
Simmer for 3–4 minutes, then add the palm sugar, fish sauce and tamarind paste. Add the fish and pak choi and simmer until the fish is cooked through.
Top with the dry-roasted chillies, if using, and serve with steamed rice.
Cook's note: This brothy curry should taste sour, salty and a little hot. Adjust accordingly with fish sauce, tamarind paste and chilli powder

BROWSE MORE ASIAN RECIPES HERE