Thai sour orange curry

Thai sour orange curry

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  • 4
  • Easy
  • Dairy free Fat conscious Meat-free Pescatarian
  • 30 minutes
  • 40 minutes
  • Creation Viognier 2015

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

Cooking Instructions

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

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Abigail Donnelly Recipe by: Abigail Donnelly
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Nothing excites Woolworths TASTE's Food Editor quite as much as the challenge of dreaming up recipes with innovative new foods – or the thrill of creating deliciousness on a plate with the humblest of ingredients. With Abi by your side, you’ll be a cooking expert in no time at all.

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