Jungle Curry of Fish with Fried Shallots – Geng Bpa Pla Sai

I N F O This spicy curry originates from the northern Thai city of Lampang.

Originally, it was made with freshwater catfish from one of the many rivers that flow through this mountainous region, but almost any freshwater fish – whole, fried, grilled, twisted or even made into dumplings – is suitable for this dish.

Fried shallots add a delicious nutty flavor to the curry. They should be added just before serving, when the flavor is still savory.

To begin, cook the curry paste, then grind the ingredients for the garlic paste into a smooth paste.

Heat oil in wok and deep fry shallots until golden. Drain. Pour off all but 1 tbsp oil, add garlic paste and stir-fry over high heat until golden. Add curry paste and fry at high temperature until the fragrant smell is enough to make you sneeze. Season with sugar, then fish sauce. add clear soup and, when it boils, the fish. Cook until just tender, 1 minute. Top off with scallions and pak chii farang. The curry should taste hot and salty, nutty with shallots and aromatic with pak chii farang.

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