Salt Roads Recipe

Gaeng Som Tai

Curry paste

6 dried red chillies, soaked and drained

4 cloves garlic

2 small shallots

1 thumb-sized piece fresh turmeric or 1 tsp ground turmeric

1 tsp shrimp paste

Curry

600 g firm white fish (mackerel, snapper, or similar), cut into pieces

1.2 litres water

2 tbsp tamarind paste (to taste)

1 tbsp fish sauce

1 tsp palm sugar (optional, for balance)

200 g green papaya or pineapple, cut into chunks

Pound or blend all curry paste ingredients into a smooth paste.
Bring the water to a boil and add the curry paste, stirring to dissolve.
Simmer for 10 minutes until the broth is aromatic.
Add the fish and cook gently for 5–7 minutes until just cooked.
Add the vegetables and simmer until tender.
Season with tamarind, fish sauce, and palm sugar, adjusting for a pronounced sourness.
Remove from heat and serve immediately.

Serve hot with steamed rice. Commonly eaten alongside other Southern Thai dishes, but the curry itself is light and sharp enough to stand alone.