Gaeng Som Pla Gapohng Daeng (Southern Thai Red Snapper and Green Papaya Sour Curry)

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Gaeng Som Pla Gapohng Daeng (Southern Thai Red Snapper and Green Papaya Sour Curry)
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Tamarind paste and lime juice give this dish its distinctive sour punch, while a combination of fresh and dry chiles adds layers of heat.

A combination of fresh and dried chiles in the curry paste gives this curry layered heat with fruity notes.

Tamarind paste and lime juice give the curry its distinctive sour punch, which is balanced by the sweetness of palm sugar and bitterness of fresh turmeric. In the South, the curry paste that forms the base of the curry is made from fruitier and much spicier chiles that come in a range of colors, like prik khee nuu suaan, prik deuuay gai, and prik gariiang, and consequently the curry has a lighter, brighter color. You'll commonly find saltwater fish like mackerel or brackish water fish such as mullet or barramundi added to the curry in the South, although you'll also sometimes see it made with shrimp or even pork.

For this recipe, I use a paste made from dried and fresh chiles, turmeric, shallots, garlic, and fermented shrimp paste, which I boil in water or stock and then season with fish sauce and tamarind, to add a subdued sourness. I then use this flavorful liquid to simmer pieces of green papaya and red snapper , which take on a beautiful yellow hue from the turmeric. Right before serving, I add some freshly squeezed lime juice for a fresh and bright note of acidity.

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