Gaeng Som Pla (Sour Curry with Fish)

Thai · 35 min · Fish · pescatarian, gluten-free, dairy-free, low-carb

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Ingredients

• 1 lb white fish fillet (snapper), cubed
• 4 tbsp sour curry paste
• 5 cups chicken stock
• 4 tbsp tamarind paste
• 2 cups daikon radish, sliced
• 1.5 cups green beans, cut
• 3 tbsp fish sauce
• 2 tbsp palm sugar
• 1.5 cups cauliflower florets

Method

1. Bring the stock to a boil and whisk in the sour curry paste until dissolved.
2. Add the daikon and cauliflower and simmer 8 minutes until beginning to soften.
3. Stir in the tamarind, fish sauce, and palm sugar to build the sour-savory-sweet balance.
4. Add the green beans and simmer 4 minutes.
5. Gently add the fish cubes and poach 4 minutes until just cooked through, avoiding hard boiling so they hold together.

Auto-generated recipe; nutrition figures are estimates. Verify allergens on every ingredient label before cooking.

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