Quick Sour Curry with Green Papaya and Omelet with Pak Wan Leaves (30-Minute Version)

Name: Quick Sour Curry with Green Papaya and Omelet with Pak Wan Leaves (30-Minute Version)
Total time: 1800 s
Yield: Serves 3-4 servings
Cuisine: American
Ingredients: 10 dried bird’s eye chilies, soaked until soft; 5 shallots; 4 cloves garlic; 1 handful sliced fingerroot; 2 teaspoons shrimp paste or vegetarian shrimp paste; 1/4 cup fish sauce (60 ml); 1/2 cup tamarind juice (120 ml); 2 tablespoons palm sugar (about 25 grams); 4 1/4 cups water (1 liter); 3 tablespoons dried fish powder (optional); 3 eggs, made into an omelet with pak wan leaves; 1/2 green papaya, sliced; 1 carrot; Fresh vegetables of your choice; 1/2 teaspoon turmeric powder (optional)

Tunarap @para_pabulum

This recipe focuses on the health benefits of herbs, especially fingerroot, and is designed to be quick and easy by using a blender. Dried fish powder is used instead of pounding fresh fish, and turmeric powder is added to boost immunity. In addition to the immune-boosting properties of fingerroot, turmeric, and shallots, the papain in green papaya also aids digestion. For vegetarians, you can use vegetarian shrimp paste and skip the fish powder—the dish will still be delicious. If you like omelets with cha-om (acacia leaves), feel free to use that, but this time I used an omelet with pak wan leaves from my home garden.

Tunarap @para_pabulum

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Ingredients

30 minutes

Serves 3-4 servings

Ingredients for Curry Paste
10dried bird’s eye chilies, soaked until soft
5shallots
4 clovesgarlic
1 handfulsliced fingerroot
2 teaspoonsshrimp paste or vegetarian shrimp paste
Curry Ingredients
1/4 cupfish sauce (60 ml)
1/2 cuptamarind juice (120 ml)
2 tablespoonspalm sugar (about 25 grams)
4 1/4 cupswater (1 liter)
3 tablespoonsdried fish powder (optional)
3eggs, made into an omelet with pak wan leaves
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1/2green papaya, sliced
1carrot
Fresh vegetables of your choice
1/2 teaspoonturmeric powder (optional)

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Steps

30 minutes

1

Add all the curry paste ingredients to a blender. For vegetarians, use vegetarian shrimp paste. Add 1 cup water (1/4 liter) and blend until smooth. Pour into a pot, add the remaining water to make a total of 4 1/4 cups (1 liter), and bring to a boil.
2

Add the dried fish powder instead of pounded fish. For vegetarians, skip the fish powder. If you want a thicker soup, you can blend mushroom stems with the curry paste instead. Add the sliced green papaya, carrot, and any other vegetables you like. If your carrots are organic or thoroughly cleaned, you can leave the skin on for extra nutrients.
3

Season with tamarind juice, fish sauce, and palm sugar. Stir well. For an extra immunity boost, add turmeric powder if you like. The flavor will be mild, so skip it if you prefer.
4

Add the omelet with pak wan leaves. Wait until the soup boils and the vegetables are cooked, then transfer to a serving dish.
5

You can use an omelet with cha-om (acacia leaves) as is traditional, but I used pak wan leaves from my garden this time.

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