Thai cuisine · Soups & Stews

Gaeng Leuang Pla

Bright yellow southern curry with fish pieces, plenty of fresh turmeric and firm-textured green papaya.

Ingredients · for 4 servings

• 600 g cod fillet
• 300 g green papaya (or substitute kohlrabi)
• 1.2 l fish stock
• 1 piece fresh turmeric (4 cm, or substitute 2 tsp turmeric powder)
• 5 dried red chilies
• 5 shallots
• 4 garlic cloves
• 1 tsp shrimp paste (kapi)
• 3 tbsp tamarind paste
• 4 tbsp fish sauce
• 1 tbsp palm sugar
• 1 lime

Instructions

1. Soak the dried chilies in hot water for 15 min.; peel and roughly chop the turmeric, wearing gloves as it stains strongly.
2. Pound the chilies, turmeric, shallots, garlic and shrimp paste in a mortar into a fine, deep yellow paste – this takes about 10 min. and is worth it for the color.
3. Peel and deseed the green papaya and cut into 3 cm long, 5 mm thick strips; cut the cod fillet into 4 cm pieces.
4. Bring the fish stock to a boil, stir in the paste and simmer uncovered for 10 min. until the broth is bright yellow and the raw sharpness of the shallots has faded.
5. Add the papaya strips and cook for 6–8 min. until translucent but still firm, then season with tamarind paste, fish sauce and palm sugar.
6. Add the fish pieces, poach over the lowest heat for 5 min. until they flake, finish with the juice of the lime and serve with fragrant rice.