Home
Recipes
Meat-free

Balsamic, chilli, tomato and red pepper soup

Chilli recipes

Balsamic, chilli, tomato and red pepper soup

15 minutes

Asparagus-and-mozzarella phyllo tart

Asparagus recipes

Asparagus-and-mozzarella phyllo tart

20 minutes

Roast beetroot and pumpkin seed salad

Beetroot recipes

Roast beetroot and pumpkin seed salad

1½ hours

Chop-chop salad with papaya seed dressing

Chops recipes

Chop-chop salad with papaya seed dressing

Pickled veggies

Vegetarian recipes

Pickled veggies

Avo-and-orange watercress salad with homemade labneh and crispy dukkah pita shards

Mediterranean

Avo-and-orange watercress salad with homemade labneh and crispy dukkah pita shards

15 minutes

Corn on the cob with lime, feta and mayo

Chilli recipes

Corn on the cob with lime, feta and mayo

5 minutes

Stir-fried tofu in a fiery sauce

Asian recipes

Stir-fried tofu in a fiery sauce

1 hour

Sweet potato-and-red quinoa burgers with caramelised fennel and onion and dill aïoli

Burger recipes

Sweet potato-and-red quinoa burgers with caramelised fennel and onion and dill aïoli

15 minutes

Japanese tempura sweet potato

Asian recipes

Japanese tempura sweet potato

10 minutes

Spicy corn rub

Braai recipes

Spicy corn rub

10 minutes

Thai sour orange curry

Asian recipes

Thai sour orange curry

40 minutes

57 of 70

Thai sour orange curry

By Abigail Donnelly

Serves 4

Difficulty Easy

Prep Time 30 minutes

Cooking Time 40 minutes

Ingredients

For the sour orange curry paste:

6 dried red chillies, seeded
2 fresh red chillies, seeded and finely chopped
½ red onion, finely chopped
1 t shrimp paste
2 t Maldon salt

For the curry:

1½ cups fish stock or water
2 t salt
2 red onions, peeled and halved
2 t palm sugar or white sugar
2 T fish sauce
2 T tamarind paste
200 g hake fillets, cut into big pieces
50 g baby pak choi, halved
3 dried red chillies, dry-roasted (optional)
Steamed jasmine rice, for serving

Method

To make the curry paste, soak the dried chillies in water for 15 minutes, or until soft. Drain and squeeze any moisture out of the chillies, then chop finely. Place all the curry paste ingredients into a mortar and pestle and pound to a paste. Alternately, purée in a blender.
Bring the stock or water to the boil with the salt. Add the curry paste and simmer for 1 minute, then add the red onions.
Simmer for 3–4 minutes, then add the palm sugar, fish sauce and tamarind paste. Add the fish and pak choi and simmer until the fish is cooked through.
Top with the dry-roasted chillies, if using, and serve with steamed rice.
Cook's note: This brothy curry should taste sour, salty and a little hot. Adjust accordingly with fish sauce, tamarind paste and chilli powder

BROWSE MORE ASIAN RECIPES HERE