Fiery Southern Thai Sour Curry with Shrimp and Vegetables
A bracingly tart, coconut-free curry from Thailand's southern provinces where turmeric-stained broth sings with tamarind sourness and shrimp paste depth. Loaded with tender shrimp and crisp seasonal vegetables, this light but ferociously flavorful soup-curry is the Thai equivalent of a wake-up call for your palate.
Ingredients
- 1 lb medium shrimp, peeled and deveined
- 6 dried red chilies, soaked in hot water for 10 minutes
- 5 shallots, roughly chopped
- 3 cloves garlic
+ 10 more ingredients
Instructions
Drain the soaked chilies. In a mortar and pestle or food processor, pound the chilies, shallots, garlic, turmeric, and shrimp paste into a smooth, vibrant orange-yellow paste.
Bring the water or fish stock to a boil in a medium pot. Add the curry paste and whisk vigorously to dissolve it completely.
Add the tamarind paste, fish sauce, and palm sugar. Stir well and taste -- the broth should be prominently sour with supporting heat and saltiness.
Add the harder vegetables first (cauliflower, green papaya if using). Simmer for 5 minutes until nearly tender.
Add the softer vegetables (cabbage, morning glory, green beans) and cook for 3 more minutes.
Add the shrimp and cook for 2-3 minutes until they curl and turn pink. Do not overcook.
If using vermicelli noodles, cook them separately according to package directions and divide among serving bowls.
Taste the curry one final time and adjust: add more tamarind for sourness, fish sauce for salt, or palm sugar to balance.
Ladle the curry over the noodles or serve alongside jasmine rice.
Nutrition Estimate
Per serving • Estimated by Blinner AI