Sour Orange Curry Hot Pot

Cook Time 30 minutes

Servings 4


1½ cups red onion, chopped

½ cup garlic, peeled

½ cup dried shrimp, rehydrated

1½ cups long dried red Thai chilli, cut and rehydrated

2 tbsp tamarind pulp

1 whole baby snapper, chopped into pieces

4 Spring bay mussels

6 oyster mushrooms, torn

4 snake beans

6 betel leaves

1 knob galangal, sliced

2 kaffir lime leaves

200ml white chicken stock

Fish sauce, to taste

Oyster sauce, to taste

Caster sugar, to taste

1 tbsp tamarind pulp

Crispy shallots

Coriander leaves

Jasmine rice, cooked, to serve


Place onion, garlic, chilli, and shrimp in a food processor and blend to a smooth paste. Add tamarind.

In a hot pot bring chicken stock to a simmer, add some paste, galangal, lime leaf. Simmer for a few minutes. Season with fish sauce, sugar, tamarind pulp and oyster sauce.

Place the snapper in the stock until almost cooked.

Add mushrooms, snake beans and mussels to the pot and cook for a further 5 minutes. Add betel leaves, and garnish the dish with crispy shallots and coriander. Serve with steamed jasmine rice.


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