Gaeng Sohm Plah - Thai Sour Curry Fish
recipes comes from the Temple of Thai
web site. This is how the site is described:
online shopping for Thai food - shop for 100's of exotic
ingredients like curry, tamarind paste, coconut milk,
and fish sauce. Find fresh items including chili peppers,
lemon grass, and kaffir lime leaf.
authentic Asian cookware: sticky rice steamers, granite
stone mortar and pestles, and cast iron kanom krok pans.
Check out imported cookbooks offering recipes ranging
from introductory to advanced levels.
our Kitchen for authentic Thai recipes including pad
tai, curry, and sticky rice. Find cooking information,
descriptions, photos, and cooking tips.
visit the Temple of Thai
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Thai curry recipe uses pickled pepperoncini for Thai
cooks in a pinch. It a suprisingly delicious fusion
small oval flat fish
1 (4 oz) can sour curry paste (Mae Sri is good)
7 pepperoncini salad peppers, cut in half
3 oz of the pickling liquid from the pepperoncini
fish sauce to taste
the fish but leave the head and bones intact. Salt
generously with sea salt and let rest for 1 hour or
the curry paste in a small bowl with 1/2 cup water
excess salt from fish. Place fish in small cooking
the diluted curry paste.
just enough water to cover the fish, the amount depends
on the size of the fish but do not add too much water.
to a boil over a high heat. Reduce the heat to medium
high, cooking at a low boil (not a simmer).
the pepperoncini and the pickling liquid. Boil until
the fish is opaque, just cooked.
and add fish sauce to taste.
over Thai jasmine rice.
3 - 4