Paste - (makes more than you need)

15g turmeric

6 red dried chillies (long) soaked in water for 5 mintues

2 chopped shallots

50mm piece ginger

10g shrimp paste

100g snapper or Pollock or bass – cooked

500ml fresh chicken stock

250g chopped green papaya

125g tamarind paste

90g palm sugar

50ml fish sauce

20 king prawns, shell off, tail on

finish with lime juice and serve with jasmine rice, mint and coriander


1. Paste – blend till smooth, then add the cooked fish and pulse to form a paste

2. Cook paste 2 minutes, gradually add stock, stirring all the time. Bring to the boil

3. Add everything except the prawns and simmer for 10-12 minutes

4. Add prawns cook for 5 minutes

5. Serve