Southern Thai Sour Curry
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
-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 the saucepan. Add the curry paste gently fold and bring it to boil.
-Add the water, coconut palm sugar, fish sauce, soya sauce and pineapple. Boil for another 3-4 minutes.
-Put the prawns and salt and boil further until the prawns cooked.
-Serve this healthy Southern Thai Sour Curry with Thai Jasmine Rice and a fantastic Monsoon Valley Wine from Thailand.
– If you can get a hold of Lady Fingers Roots(Kra-Chai).. use it, 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 in high heat and do not over stir this curry while cooking. Happy cooking.🙋🏽