Kaeng Som Recipe (Southern Thai Sour Curry)
Enjoy this kaeng som recipe, a Southern Thai sour curry with shrimp and vegetables. Made with homemade curry paste, it's easy and perfect for dinner!
Ingredients
CURRY
- 2 cups water
- kaeng som curry paste
- 1 tbsp fish sauce
- 3 tbsp tamarind paste
- 1/2 tbsp palm sugar
- 1/2 cup yard long beans, sliced
- 1/2 cup carrots, sliced
- 1 1/2 cups green papaya, shredded
- 10 medium shrimp
CURRY PASTE
- 1/2 tsp salt
- 3 large red spur chilies
- 4 dried chilies
- 1 tbsp shrimp paste
- 4 cloves of garlic, peeled
- 3/4 cup shallots, chopped
- 1 1/2 tbsp finger root, chopped
Instructions
MAKE THE KAENG SOM CURRY PASTE
- Use a mortar and pestle to pound the dry ingredients first: salt, dried red spur chilies, and dried chilies. Then, add the remaining ingredients and grind into a fine paste. Alternatively, you can use a food processor and mix all ingredients at once.
MAKE THE CURRY
- Fill a pot with water and place it over medium heat. Add the curry paste and bring to a boil. Once boiling, stir in fish sauce, tamarind paste, and palm sugar. Then, add the vegetables.
- Let the curry simmer for 5 minutes, or until the vegetables are soft to your liking. Add shrimp and cook for 2 more minutes, or until the shrimp is cooked through. Serve immediately.
Notes
- Use the nutrition card in this recipe as a guideline.
- Kaeng some can be made with lots of different vegetables like Chinese cabbage, cabbage, cha om, daikon, cauliflower, phak bung, morning glory, bamboo shoots, coconut shoots, taro stems, and more.
- You can add firm fish like barramundi, snakehead, catfish, or tilapia for variation.
- This recipe yields enough curry paste for 2 portions. Double the recipe if you're making it for 4.
Calories: 240kcal | Carbohydrates: 42g | Protein: 20g | Fat: 1g | Saturated Fat: 0.3g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 0.2g | Cholesterol: 166mg | Sodium: 1669mg | Potassium: 793mg | Fiber: 5g | Sugar: 24g | Vitamin A: 5701IU | Vitamin C: 73mg | Calcium: 157mg | Iron: 3mg
