Gaeng Som
Thai Sour Curry
A vibrant and refreshing Thai sour curry, known for its distinct tangy flavor and lack of coconut milk. This light and invigorating dish is perfect for a quick and healthy meal.
🧂 Ingredients
- 400 g Firm white fish fillets (like snapper, cod, or sea bass)
- 3 tbsp Thai sour curry paste (Gaeng Som paste)(Adjust to your spice preference. Look for it in Asian markets.)
- 3 tbsp Tamarind paste(Ensure it's pure tamarind paste, not sweetened tamarind sauce. Dilute with a little hot water if very thick.)
- 2 cups Assorted vegetables(Common choices include green beans, cabbage, cauliflower, daikon radish, or carrots. Ensure they are cut to cook evenly.)
- 2 tbsp Fish sauce(Use a good quality fish sauce for best flavor.)
- 1 tbsp Palm sugar(Or substitute with brown sugar if palm sugar is unavailable.)
- 4 cups Water or stock(Vegetable or fish stock can add more depth of flavor.)
- 1 tbsp Lime juice(Optional, for extra tanginess at the end.)
👨🍳 Instructions
- 1
Prepare the curry base: In a medium saucepan, combine the sour curry paste with 1 cup of water or stock. Stir well to dissolve the paste completely, ensuring there are no lumps. Bring this mixture to a gentle simmer over medium heat for about 5 minutes, allowing the aromatics to release their fragrance.
⏱️ 5 minutes - 2
Add vegetables and liquid: Pour in the remaining 3 cups of water or stock. Bring the mixture to a rolling boil. Add the prepared vegetables. Reduce the heat slightly to maintain a vigorous simmer and cook until the vegetables are tender-crisp, about 10-15 minutes, depending on the type of vegetables used. You should be able to pierce them easily with a fork but they should still have a slight bite.
⏱️ 15 minutes - 3
Cook the fish and season: Gently add the fish pieces to the simmering curry. Cook for about 3-5 minutes, or until the fish is opaque and cooked through. Be careful not to overcook the fish, as it can become dry. Stir in the tamarind paste, fish sauce, and palm sugar. Taste the curry and adjust the seasoning. It should be a balance of sour, salty, and slightly sweet, with a pleasant spiciness.
⏱️ 7 minutes - 4
Finish and serve: Stir in the optional lime juice for an extra zesty kick, if desired. Ladle the Gaeng Som hot into bowls. Serve immediately with steamed jasmine rice. Garnish with fresh cilantro or chili slices if preferred.
⏱️ 3 minutes
💡 Pro Tips
- ✓The hallmark of Gaeng Som is its pronounced sourness and spiciness. Adjust the curry paste and tamarind to achieve your desired flavor profile.
- ✓This curry is intentionally light and refreshing, with no coconut milk, allowing the natural flavors of the ingredients to shine.
- ✓For optimal texture, ensure vegetables are cut to a similar size and cooked until tender-crisp, not mushy.
✨ Twist Ideas
Inspiration for your own version of this recipe
- Experiment with a wider variety of vegetables such as bamboo shoots, papaya, or long beans.
- Substitute fish with large prawns or firm tofu for a different protein option.