hCG Thai sour orange curry
If you love Thai Food, then this is a fab dish to try. It serves 4, takes only 30 minutes to bash up, and it’s just divine tasting too
For the sour orange curry paste:
6 dried red chillies, seeded
2 fresh red chillies, seeded and finely chopped
½ red onion, finely chopped
1 tsp shrimp paste
1/2 tsp Himalayan Pink salt
For the curry:
1½ cups low sodium fi sh stock or water
1/2 tspn Himalayan Pink salt
2 red onions, peeled and halved
2 tspn Stevia (liquid or grains)
2 tsp Low sodium fi sh sauce
2 Tablespoons tamarind paste
200g hake fillets, cut into big pieces
50g baby pak choi, halved
3 dried red chillies, dry-roasted (optional)
To make the curry paste, soak the dried chillies in water for 15 minutes, or until soft. Drain and squeeze any moisture out of the chillies, then chop finely. Place all the curry paste ingredients into a mortar and pestle and pound to a paste. Alternately, purée in a blender.
Bring the stock or water to the boil with the salt. Add the curry paste and simmer for 1 minute, then add the red onions.
Simmer for 3–4 minutes, then add the stevia, fish sauce and tamarind paste. Add the fish and pak choi and simmer until the fish is cooked through.
Top with the dry-roasted chillies, if using, and serve with cauliflower rice.
Cook’s note: This brothy curry should taste sour, and a little hot. Adjust accordingly with fish sauce, tamarind paste and chilli powder