Thai Sour Orange Curry with Fish

Instructions

1. Prepare the curry paste
   If using store-bought curry paste, set aside. If making from scratch, blend together 5 dried red chilies (soaked), 3 shallots, 4 garlic cloves, 1-inch piece of galangal, 1 teaspoon shrimp paste, and 1 teaspoon salt until smooth.
2. Create the curry base
   Heat vegetable oil in a large pot over medium heat. Add the curry paste and stir-fry for 2-3 minutes until fragrant, being careful not to burn it. Gradually add the fish stock or water while stirring continuously to prevent lumps.
3. Add the flavorings
   Stir in the tamarind paste, palm sugar, fish sauce, and orange juice. Bring to a simmer and cook for about 5 minutes to allow the flavors to meld. Taste and adjust the seasonings - the curry should have a balance of sour, salty, and slightly sweet flavors.
4. Cook the vegetables
   Add the mixed vegetables and pineapple chunks to the simmering curry. Cook for about 5-7 minutes until the vegetables are tender but still retain some crispness. Add the torn kaffir lime leaves.
5. Add the fish
   Gently place the fish pieces into the curry, being careful not to break them. Simmer for 5-7 minutes until the fish is cooked through and flakes easily with a fork. Avoid stirring too vigorously to keep the fish pieces intact.
6. Finish with fresh flavors
   Turn off the heat and stir in the fresh lime juice. Taste and adjust the seasonings if necessary, adding more fish sauce for saltiness, tamarind or lime juice for sourness, or sugar for sweetness.
7. Serve
   Ladle the curry into serving bowls. Garnish with fresh cilantro leaves and serve immediately with steamed jasmine rice on the side.