Thai Sour Curry

Instructions

1. Prepare the curry paste
   If using store-bought curry paste, mix it with the shrimp paste in a small bowl. If making from scratch, pound red chilies, garlic, shallots, galangal, and lemongrass in a mortar and pestle until smooth, then mix with shrimp paste.
2. Make the curry base
   Heat the vegetable oil in a large pot over medium heat. Add the curry paste mixture and stir-fry for 2-3 minutes until fragrant and the oil separates from the paste.
3. Create the broth
   Add the fish stock or water and bring to a boil. Reduce heat to medium-low and add the tamarind paste, palm sugar, and fish sauce. Stir well to combine and simmer for 5 minutes.
4. Cook the vegetables
   Add the mixed vegetables and kaffir lime leaves to the pot. Simmer for 5-7 minutes until the vegetables are tender but still crisp.
5. Add the fish
   Gently place the fish pieces into the simmering curry. Cook for 5-6 minutes until the fish is opaque and flakes easily with a fork. Be careful not to stir too vigorously to avoid breaking the fish.
6. Balance the flavors
   Turn off the heat and add the lime juice. Taste and adjust seasonings, adding more fish sauce for saltiness, palm sugar for sweetness, or tamarind paste for sourness as needed.
7. Finish the dish
   Add the sliced Thai chilies and give the curry one gentle stir. Let it sit for 2-3 minutes to allow the flavors to meld together.