Gaeng Som Pla | Sour Thai Cod Curry with Vegetables

Rinse the jasmine rice thoroughly in cold water, then steam covered in twice the amount of lightly salted water until tender, about 12-15 minutes.

Check the cod fillets, debone if necessary, and cut into bite-sized pieces of about 4-5 cm. Prepare the vegetables: cut the cabbage into larger pieces, slice the carrots into rounds, and trim the ends of the green beans.

In a mortar or food processor, pound or blend the shallots, garlic, chopped red chili, and ground turmeric with a pinch of salt until an aromatic spice paste forms.