Thai Food Made Easy | SOUTHERN THAI SOUR CURRY
2794
page-template-default,page,page-id-2794,cookies-not-set,ajax_fade,page_not_loaded,,qode_grid_1300,footer_responsive_adv,hide_top_bar_on_mobile_header,qode-content-sidebar-responsive,qode-theme-ver-11.1,qode-theme-bridge,wpb-js-composer js-comp-ver-6.4.2,vc_responsive,elementor-default,elementor-kit-4403
 

SOUTHERN THAI SOUR CURRY

 

SOUTHERN THAI SOUR CURRY

Southern Thai Sour Curry 

Serve: 1-2

Ingredients for curry paste:

40 gram                            Mackerel

50  gram                           Shallot

3 clove                              Garlic

2-3                                     Dry chilli

1/2                                     Fresh red chilli

2 teaspoon                       Tamarind paste

1/4 teaspoon                   Shrimp paste

1/4 teaspoon                   Ginger puree

1/4 teaspoon                   Ground Tumeric

Ingredients for curry:

135 gram                             Raw fresh king prawn – peeled and vein removed

120 gram                            Pineapple – thinly sliced

15 gram                               Coconut palm sugar

1 teaspoon                          Fish sauce

1/4 teaspoon                      Light soy sauce

1 pinch                                Salt

400 ml                                Water

 

 

Method

-Blend the mackerel, shrimp paste, shallot, garlic, dry chilli, fresh red chilli, ginger puree, ground turmeric, Tamarind paste and 1-2 tablespoon of water in an electric blender until the ingredients become a smooth paste.

-Boil 100 millilitres of water in a saucepan. Add the curry paste, gently fold and bring it to a boil.

-Add the water, coconut palm sugar, fish sauce, soya sauce and pineapple. Boil for another 3-4 minutes.

-Put in the prawns and salt and boil until the prawns are cooked.

-Serve this healthy Southern Thai Sour Curry with Thai Jasmine Rice and a fantastic Monsoon Valley Wine from Thailand.

Tip:

– If you can get a hold of Lady Fingers Roots(Kra-Chai) use this instead of the ginger puree.

-You can also replace the pineapple with green papaya but you might need to add a little more sugar due to its sourness.

-Make sure you cook on a high heat and do not over stir this curry while cooking. Happy cooking!