Southern Thai Style Sour Curry
AuthorNok UnphonCategoryThaiBoil a litre of water in a pot at the highest level heat.
Pound sour curry paste and shrimp paste until smoothly combines. Add the paste into the boiling water. Mix well. After the paste dissolves completely, boil for a few minutes.
Open the can fermented mustard green. Add the liquid into the cooking pot. Cut the mustard green piece into chunks. Add to the pot. Stir occasionally. Boil for 5 minutes.
Add fish sauce and palm sugar. When the palm sugar dissolves, boil for a few minutes. Stir occasionally.
Add the salmon roes. Make sure that they are covered under the soup completely. Do NOT stir. Boil for 5 minutes. Add the salmon fillets. Again, make sure that they are all covered under the soup completely and do NOT stir. Boil for 5 minutes or until the fish starts to cook.
Add lime juice. Stir gently. Reduce the heat to medium level heat. Let it simmer for 5 minutes. Remove from the heat.
Transfer to a serving bowl. Serve with rice and omelette.
Ingredients
Directions
Boil a litre of water in a pot at the highest level heat.
Pound sour curry paste and shrimp paste until smoothly combines. Add the paste into the boiling water. Mix well. After the paste dissolves completely, boil for a few minutes.
Open the can fermented mustard green. Add the liquid into the cooking pot. Cut the mustard green piece into chunks. Add to the pot. Stir occasionally. Boil for 5 minutes.
Add fish sauce and palm sugar. When the palm sugar dissolves, boil for a few minutes. Stir occasionally.
Add the salmon roes. Make sure that they are covered under the soup completely. Do NOT stir. Boil for 5 minutes. Add the salmon fillets. Again, make sure that they are all covered under the soup completely and do NOT stir. Boil for 5 minutes or until the fish starts to cook.
Add lime juice. Stir gently. Reduce the heat to medium level heat. Let it simmer for 5 minutes. Remove from the heat.
Transfer to a serving bowl. Serve with rice and omelette.