A tangy and spicy Southern Thai sour curry made with a turmeric-based paste, tamarind, and seasonal vegetables. Unlike coconut-based curries, this broth-like curry celebrates the bright, acidic flavors of the south.
Ingredients
300g shrimp, peeled and deveined
3 tablespoons sour curry paste
2 tablespoons tamarind paste
2 tablespoons fish sauce
1 tablespoon palm sugar
200g Chinese morning glory or water spinach
200g green beans, cut into pieces
100g white cabbage, shredded
500ml water
1 tablespoon dried shrimp, ground
Instructions
1Dissolve the sour curry paste in the water in a medium pot and bring it to a boil over high heat, stirring to ensure the paste is fully incorporated into the broth.
2Add the tamarind paste, fish sauce, and palm sugar, then taste and adjust the balance between sour, salty, and sweet until you have a vibrant, tangy broth.
3Add the firmer vegetables like green beans first and cook for three minutes, then add the cabbage and morning glory and cook for two more minutes until just tender.
4Add the shrimp to the simmering curry and cook for three to four minutes until they turn pink and curl, being careful not to overcook them.
5Ladle the sour curry into bowls over steamed jasmine rice, making sure each serving gets plenty of the tangy broth, vegetables, and shrimp.
Did You Know?
Gaeng som is considered the true everyday curry of Thailand, eaten far more frequently than green or red curry, and every Thai grandmother has her own closely guarded recipe for the paste.