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Gaeng Som, or Thai Sour Curry, is a dish that immediately grabs your attention with its vibrant flavours and bright, tangy taste.
Unlike the creamy, rich curries Thailand is famous for, Gaeng Som offers something entirely different, an aromatic, sour curry that is refreshingly light yet intensely flavourful.
This dish, with its distinctive sourness and blend of herbs and spices, captures the essence of Thai cuisine: a harmonious balance of sweet, sour, salty, and spicy flavours.
It’s a dish deeply rooted in Thai homes, often served with steamed rice and enjoyed by families looking for a simple yet satisfying meal.
What Is Gaeng Som?
Gaeng Som is a traditional Thai sour curry, known for its tangy, bold taste. The curry is typically made with fish or shrimp and packed with a variety of vegetables, including green beans, carrots, or papaya.
What truly sets Gaeng Som apart is the use of tamarind, which gives the curry its signature sour flavour. The curry paste used for Gaeng Som is simple but powerful, made from red chilies, shallots, and shrimp paste, pounded together into a fragrant blend.
The soup itself is a thin, broth-like curry, offering a sharp contrast to the thicker, creamier curries like Gaeng Keow Wan (Green Curry) or Gaeng Daeng (Red Curry).
Gaeng Som is meant to be light and invigorating, with the sourness from the tamarind hitting your palate first, followed by the subtle heat of the chilies.
It’s often enjoyed as a main dish alongside steamed jasmine rice, where the sour curry and rice create a balance of flavours and textures.
Ingredients and Taste
The core ingredients of Gaeng Som are simple but full of flavour. Tamarind pulp is the star of the dish, providing the sourness that defines the curry. The curry paste, made from dried red chilies, garlic, shallots, and shrimp paste, adds depth and a kick of heat.
Depending on the region, palm sugar might be added to introduce a bit of sweetness that balances the sour notes, while fish sauce adds saltiness and umami.
Fish or shrimp are commonly used as the protein in Gaeng Som, though vegetarian versions with tofu are also popular. Vegetables like green beans, pumpkin, and morning glory are added to give the curry both texture and nutrition.
The taste is a brilliant blend of tart and spicy, with the fish or shrimp absorbing the tangy, flavourful broth. It’s a dish that surprises with each spoonful, the tamarind’s brightness cutting through the warmth of the chilies, leaving behind a clean, fresh finish.
A Taste of History
Gaeng Som has a long history in Thailand, especially in the central and southern regions where it is most popular. Its origins are tied to the practical need to preserve food in Thailand’s warm, humid climate.
Tamarind and other souring agents, like lime or sour fruit, were used to extend the life of seafood, creating a dish that not only tasted delicious but also helped keep ingredients fresh longer.
Traditionally, Gaeng Som was a humble, home-cooked dish, made with fresh caught fish and locally grown vegetables, making it an everyday meal for many Thai families.
Over time, it became more than just a practical dish, it evolved into a beloved comfort food, enjoyed for its simplicity and the complexity of its flavours.
The use of tamarind, a key ingredient in Thai cuisine, reflects the deep connection between Thai food and the balance of flavours that define it.
Gaeng Som (Thai Sour Curry) Recipe
Serves: 4 people
Ingredients:
For the Curry Paste:
- 8 dried red chilies, soaked in warm water until soft
- 4 cloves garlic
- 2 small shallots
- 1 tsp shrimp paste
- 1 tbsp tamarind paste
- 1 tsp fish sauce
- 1/2 tsp salt
For the Curry:
- 500g firm white fish (such as cod or snapper), cut into large chunks
- 1 cup water
- 1 cup vegetable stock
- 2 tbsp tamarind paste (adjust to taste)
- 1 tbsp palm sugar (or brown sugar)
- 200g green beans or other vegetables like carrots or cabbage, cut into bite-size pieces
- 2 tbsp fish sauce (adjust to taste)
- 1 tbsp lime juice (optional, for extra sourness)
- 1 tbsp chopped cilantro for garnish
Directions
To begin, prepare the curry paste. In a mortar and pestle, combine the soaked dried chilies, garlic, shallots, shrimp paste, and salt. Pound everything into a smooth paste. Alternatively, use a blender, adding a little water if necessary. This paste will form the base of your Gaeng Som, so ensure it's well blended.
In a large pot, heat 1 cup of water and 1 cup of vegetable stock over medium heat. Once it comes to a simmer, add the prepared curry paste. Stir well to dissolve the paste into the liquid, allowing the aromas to develop.
Add the tamarind paste and palm sugar to the pot, stirring to combine. This is where the characteristic sourness of Gaeng Som comes from. Adjust the level of tamarind to your taste preference for sourness, balancing it with the sweetness of the palm sugar.
Once the soup base is well combined and aromatic, add the fish sauce. Taste the broth and adjust the seasoning, adding more fish sauce or salt as needed. The soup should be a balanced mix of sour, salty, and slightly sweet.
Add the chunks of white fish to the simmering broth. Be gentle when adding the fish to avoid breaking the pieces. Cook for about 5-7 minutes until the fish is just cooked through and flakes easily.
Add the vegetables to the pot. Green beans are a classic choice, but you can also use carrots, cabbage, or other vegetables. Simmer for another 3-4 minutes until the vegetables are tender but still retain some bite.
For an extra touch of sourness, stir in the lime juice just before serving. This will brighten up the dish and give it an additional tang, though it's optional depending on your taste.
Serve the Gaeng Som hot, garnished with chopped cilantro. It pairs beautifully with steamed jasmine rice, which helps soak up the flavourful broth. Enjoy with a side of fresh vegetables or crispy fish cakes to complete the meal.
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