Gaeng Som Pla (Sour Curry with Fish)

Illustration generated by AI. The recipe is hand-curated and checked by MealPrep's allergen, diet and nutrition rules.

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

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Ingredients

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

Method (tap to check — screen stays awake)

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.

Nutrition figures are estimates. Verify allergens on every ingredient label before cooking.

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