Ingredients

Yellow sour curry with papaya and shrimps
15 g (3 small, 5x1 cm) Sea shrimps
150 g (1 cup) Unripe papaya
15 g (1 tbsp) Tamarind juice
15 ml (1 tbsp) Sour yellow curry paste/Gang-lueng
7 g (1/2 tbsp) Red snapper
2 ml (½ tsp) fish sauce
5 g (1/2 tsp) Kaffir lime leaves
2 g (1 tbsp) Fennel common leaves
10 g (2 medium, 5x1cm) Dried bird chilli
Deep fried mackerel with turmeric
2 g (1 tbsp) Garlic
20 g (1.5 tbsp) Short bodied mackerel
43 ml (3 tbsp) Palm oil
15 g (1 tbsp) Turmeric
1 g (1/4 tsp) Ground salt
Rice
180 g (1.5 cups) Steamed rice

Cooking Instructions

Yellow sour curry with papaya and shrimps (Gang Lueng Ma La Gor Kung)

Add southern sour yellow soup paste and water to the pot, stir well to dissolve all ingredients
and bring to the boil. Then add papaya. When papaya looks slightly transparent, add
the shrimps. Season with fish sauce and tamarind juice. Stir well until shrimps are cooked
before turning off the heat.

Deep fried mackerel with turmeric (Pla Tod Kha Min)

Marinate mackerel with chopped garlic, chopped turmeric and ground salt for 15 minutes.
Heat oil in a wok over medium heat, when the oil is hot add chopped garlic, chopped
turmeric and fry until fragrant. Then fry the mackeral in a wok until cooked, remove from
the heat. Serve fried mackerel with fried chopped garlic and chopped turmeric on top.

General information

Difficulty: 3 of 5

Nutritional Information

659 kcal Energy
14.8 g Protein
169 mg Phos­phate
1561 mg Sodium
641 mg Potassium
1 portion – calculated for a person of 70 kg