Sour Orange Curry with Snake Beans

Name: Sour Orange Curry with Snake Beans (Gaeng Som Pla Tua Fak Yaew)
Cuisine: Thailand
Ingredients: 300 mL (½ pt) chicken stock; 1 teaspoon sugar; 45-75 mL (3-5 tablespoons) thick tamarind water; 2 tablespoons of the curry paste; 200 g (7 oz) snake (long green) beans, cut into 2.5 cm (1 in) lengths; 2-3 leaves Chinese cabbage, coarsely cut; 1 large river trout or freshwater fish, filleted or in cutlets; 1 large river trout or freshwater fish, filleted or in cutlets; 1 large river trout or freshwater fish, filleted or in cutlets; 30 mL (2 tablespoons) fish sauce; 6-12 dried long red chillies, deseeded and chopped; 6 red shallots, chopped; 3 cloves garlic, chopped; 1 teaspoon galangal, peeled and chopped; 1 teaspoon salt; 1 teaspoon kapi (shrimp paste), roasted; 1 teaspoon kapi (shrimp paste), roasted; 2 tablespoons ground dried prawns (shrimp); 2 tablespoons ground dried prawns (shrimp)

Gaeng Som Pla Tua Fak Yaew

Preparation info

Difficulty
Easy

Appears in

Classic Thai Cuisine

By David Thompson

Published 1993

About

PRIMITIVE BUT DELICIOUS, this curry requires only a few ingredients and very little technique, but the results are delicious. Freshwater fish is best for this dish, but any type of seafood will do. Any vegetable can be used as well if a vegetarian dish is desired. The fish or vegetable is used to thicken the curry and to add texture. In Thailand this curry would be served in a metal fish-shaped bowl, over some hot coals. An omelette or steamed eggs would be a good accompaniment.

Ingredients

Asia
Thailand
Main course
Gluten-free
South East Asia

Ingredients

Method