← Back to city

Gaeng Som Pla Gapohng Daeng (Southern Thai Red Snapper and Green Papaya Sour Curry)

Updated date unavailable
Overall riskHIGH

Always confirm ingredients with venue staff.

Ingredients

  • 1 1/2 teaspoons (12g) palm sugar (see note)TBD
  • for the curry:TBD
  • cooked jasmine rice, for servingTBD
  • 3 tablespoons (45ml) fish sauceHIGH
  • 3 tablespoons (80g) tamarind pasteTBD
  • 20 dried thai chiles (8g), stemmedTBD
  • 1 tablespoon (30g) thai shrimp pasteHIGH
  • 6 1/2 ounces (about 2 cups; 185g) green papaya, peeled and cut into 2-inch by 1/2- inch-thick pieces, from 1 green papaya (see note)TBD
  • for the curry paste (see note):TBD
  • 1 tablespoon (15ml) fresh lime juice from 1 limeTBD
  • two 6-ounce (170g) skin-on red snapper fillets, cut into 2-inch piecesTBD
  • 1 teaspoon (4g) diamond crystal kosher saltTBD
  • one 4-inch (15g) piece fresh turmeric, thinly slicedTBD
  • 4 medium garlic cloves (20g)TBD
  • 15 fresh green or red thai chiles (15g), stemmedTBD
  • 2 small shallots (40g), quarteredTBD