Southern Thai Sour Curry with Green Papaya (Gaeng Som Malakor)

Name: Southern Thai Sour Curry with Green Papaya (Gaeng Som Malakor)
Total time: 2700 s
Yield: Serves 4 servings
Ingredients: 1 medium green papaya; 1-2 whole tilapia or snakehead fish, or sea bass (use whichever is convenient); 3 1/2 tablespoons Southern Thai sour curry paste (about 50 grams); 1 1/2 tablespoons good quality shrimp paste (about 20 grams); 1 tablespoon fish sauce (about 15 ml); 2-3 limes, juiced; Fish sauce or salt, to taste

Kasama #RunawayHubbyKitchen @cook_4971800

Southern Thai Sour Curry with Green Papaya (Gaeng Som Malakor)

Kasama #RunawayHubbyKitchen @cook_4971800

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Ingredients

45 minutes

Serves 4 servings

1medium green papaya
1-2whole tilapia or snakehead fish, or sea bass (use whichever is convenient)
3 1/2 tablespoonsSouthern Thai sour curry paste (about 50 grams)
1 1/2 tablespoonsgood quality shrimp paste (about 20 grams)
1 tablespoonfish sauce (about 15 ml)
2-3limes, juiced
Fish sauce or salt, to taste

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Steps

45 minutes

1

Peel the green papaya, rinse it well, and cut it into pieces. Rinse the fish again. Today, I bought two medium-sized fish and had them cleaned and cut into large pieces at the market.
2

To make the fish stock, use the fish head, tail, or any less attractive pieces. Bring water to a boil with a pinch of salt. Once boiling, add these fish parts and simmer for 10-15 minutes until cooked. Remove the fish, let it cool, then pick out the meat. (If you prefer, you can use fish fillets and cook them directly in the curry, but I like to use all parts of the fish for a richer stock.)
3

Prepare the Southern Thai sour curry paste. Store-bought versions often have little or no shrimp paste, so add good quality shrimp paste as needed. Lightly pound the picked fish meat with the curry paste and shrimp paste, then set aside.
4

Bring the fish stock to a boil. Add the prepared curry paste mixture and stir to dissolve. Cover and let it come back to a boil. Add the papaya and cook until it turns slightly translucent and soft. Taste the broth and season with fish sauce and a little sugar (do not add lime juice yet).
5

Once the broth is boiling, add the remaining fish pieces. Cover and cook until the fish is done. Turn off the heat, add the lime juice, and taste again. Now it's ready! This sour curry goes perfectly with a Thai-style omelet.