A gaeng cane be a soup or a curry and this dish a is a combination of the tow. It uses a curry paste, but it's made with water instead of coconut milk, and sharpened with sour notes of tamarind and lime...The curry paste is quite similar to gaeng som, a clear, sour curry popular all over Thailand, so try it with purchased gaeng som curry paste and 1/2 tsp ground turmeric if you want to save time.
Stem the chilies and shake out and discard some fo the seeds. Place in a small bowl, add warm water to cover and soak for 11 minutes. Drain the chilies, chop coarsely, and place in a heavy mortar. Add the salt and pound and grind with a pestle until the chilies are broken down, 3 to 5 minutes. Add the fresh chili, onion, garlic, turmeric, and shrimp paste. ontinue grinding and pounding, scraping down the sides with a spoon now and then until you have a coarse paste, about 15 minutes. Set aside.
Bring the water to a boil in a large saucepan over medium heat. Stir in the curry paste, bamboo shoots, and green beans and cook for 5 minutes. Add the pineapple, fish sauce, tamarind, and sugar and cook for 3 minutes. Add the fish fillet and cook until done, 3 to 5 minutes. Remove from the heat and add the lime juice. Taste and adjust the seasoning to your liking; the flavor should be sharp and spicy. Serve hot or warm
*Tamarind Liquid
1/4 tamarind pulp
1/2 cup warm water
Place the tamarind pulp in a small bowl and add the warm water. Soak for 20 to 30 minutes, poking and mashing occasionally to break the sticky lump into pieces and help it dissolve.
Pour the tamarind and water through a small,fine-mesh strainer into another bowl, and use a spoon to mash the softened pulp against the strainer, extracting as much thick liquid as you can. Scrape off the bottom of the strainer to release the thick puree that accumulates there. Discard the pulp, fibers, and seeds that have collected in the strainer. Thin the extrated tamarind liquid with water until it is the consistency of pea soup.
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Serving Size: 1 Serving (304g) | ||
Recipe Makes: 6 Servings | ||
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Calories: 100 | ||
Calories from Fat: 1 (1%) | ||
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Amt Per Serving | % DV | |
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Total Fat 0.1g | 0 % | |
Saturated Fat 0g | 0 % | |
Monounsaturated Fat 0g | ||
Polyunsanturated Fat 0g | ||
Cholesterol 0mg | 0 % | |
Sodium 9614.4mg | 332 % | |
Potassium 488.7mg | 13 % | |
Total Carbohydrate 19g | 6 % | |
Dietary Fiber 1.8g | 7 % | |
Sugars, other 17.2g | ||
Protein 7.1g | 10 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 100
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