Southern Thai Sour Fish Curry with Mixed Vegetables

Soak the dried red chilies in hot water for 15 minutes to rehydrate them. Drain well.

In a mortar and pestle or food processor, pound or blend the rehydrated chilies, shallots, garlic, fresh turmeric, and shrimp paste until a fine, aromatic paste forms.

Bring 750 ml of water to a boil in a medium pot over high heat. Add the prepared curry paste and stir until it completely dissolves.

Add the mixed vegetables to the simmering broth and cook for 5-7 minutes, or until they are tender-crisp.

Stir in the tamarind paste and fish sauce. Taste and adjust seasoning as needed, adding more fish sauce for saltiness or tamarind for sourness.

Gently add the fish chunks to the curry. Cook for another 3-5 minutes, or until the fish is opaque and cooked through. Avoid overcooking.

Serve immediately with steamed jasmine rice. Enjoy this vibrant and spicy Southern Thai delight!