AT A GLANCE
|01||Heat oil in a saucepan over high heat, add paste and stir until fragrant (1-2 minutes), then add chicken stock, beans, eggplants, kaffir lime leaves and chilli flakes, and bring to the boil, then add fish, reduce heat to medium-high and simmer until fish is just cooked (3-6 minutes). Add tamarind extract and season to taste with fish sauce. Scatter with herbs and serve hot with steamed rice.|
Note Sour curry paste is available from Thai grocers and Asian supermarkets. To make your own tamarind extract soak 80gm tamarind pulp with 125ml boiling water in a bowl for 5 minutes, then mix to form a paste, strain through a sieve and discard solids.