Main CourseSoupDinner

Gaeng Som Pla Chon (Sour Fish Curry)

Name: Gaeng Som Pla Chon (Sour Fish Curry)
Prep time: 25 min
Cook time: 30 min
Total time: 55 min
Yield: 4 porții
Cuisine: thai
Ingredients: 600 g snakehead fish cleaned, scaled, cut into 2-inch thick pieces; 4 cană water; 3 lingură fish sauce; 1 lingură palm sugar finely chopped; 4 lingură tamarind paste; 200 g green papaya peeled, deseeded, cut into 1-inch pieces; 100 g long bean cut into 1-inch lengths; 10 buc. dried red chili deseeded, soaked in hot water; 3 buc. shallot roughly chopped; 5 cățel garlic roughly chopped; 1 lingură galangal sliced; 1 lingură lemongrass thinly sliced white part only; 0,5 linguriță turmeric freshly grated or powder; 0,5 linguriță shrimp paste; 0,5 linguriță salt

This vibrant Thai sour curry features snakehead fish in a tangy, spicy broth. It's a healthy and flavorful dish known for its distinctive blend of sour, spicy, and savory notes, with a hint of sweetness.

O rețetă originală de Forkin

Durată totală: 55 min.
Porții: 4
Dificultate: Medie

Informații despre alergeni: poate conține crustacee, pește și boabe de soia. Verifică întotdeauna ambalajele ingredientelor dacă ai o alergie.

Pregătirea ingredientelor

Ingrediente

600 gsnakehead fish, cleaned, scaled, cut into 2-inch thick pieces
4 canăwater
3 lingurăfish sauce
1 lingurăpalm sugar, finely chopped
4 lingurătamarind paste
200 ggreen papaya, peeled, deseeded, cut into 1-inch pieces
100 glong bean, cut into 1-inch lengths

curry paste

10 buc.dried red chili, deseeded, soaked in hot water
3 buc.shallot, roughly chopped
5 cățelgarlic, roughly chopped
1 lingurăgalangal, sliced
1 lingurălemongrass, thinly sliced white part only
0,5 lingurițăturmeric, freshly grated or powder
0,5 lingurițăshrimp paste
0,5 lingurițăsalt

Ustensile

large pot · knife · cutting board · mortar and pestle

Mod de preparare

Pas cu pas

1
Prepare the curry paste by combining the soaked dried red chili, shallot, garlic, galangal, lemongrass, turmeric, shrimp paste, and salt in a mortar and pestle. Pound until a fine paste forms, or blend in a small food processor with a splash of water if needed.
Aproximativ 10 min.
Nota bucătarului: Ensure the chilies are well-drained after soaking to avoid a watery paste.
2
Bring water to a boil in a large pot or saucepan.
Aproximativ 5 min.
3
Add the prepared curry paste to the boiling water and stir well to dissolve.
Aproximativ 2 min.
4
Season the broth with fish sauce, palm sugar, and tamarind paste. Stir until the palm sugar is fully dissolved.
Aproximativ 3 min.
Nota bucătarului: Taste and adjust the seasonings to your preference – it should be a balance of sour, spicy, sweet, and salty.
5
Add the green papaya to the simmering broth and cook for about 5-7 minutes, or until it starts to soften slightly.
Aproximativ 7 min.
Nota bucătarului: Green papaya takes longer to cook than the other vegetables, so add it first.
6
Gently add the snakehead fish pieces to the pot. Do not stir immediately to prevent the fish from breaking apart.
Nota bucătarului: Adding the fish carefully helps maintain its shape.
7
Add the long beans and continue to simmer for 5-7 minutes, or until the fish is cooked through and the vegetables are tender-crisp.
Aproximativ 7 min.
Nota bucătarului: Avoid overcooking the fish, as it can become tough.
8
Taste again and adjust seasonings if necessary. Serve hot with steamed jasmine rice.
Aproximativ 1 min.

Păstrează gustul bun

Păstrare

Store leftover Gaeng Som in an airtight container in the refrigerator.

Reîncălzire

Gently reheat on the stovetop over medium-low heat until warmed through, adding a splash of water if the broth has thickened.