Can I make Gaeng Som curry paste from scratch?
Yes, you can! It typically involves pounding dried chilies, shallots, garlic, galangal, and shrimp paste in a mortar and pestle until a fine paste forms.
DINNER
Authentic Gaeng Som Goong: Thai Sour Curry with Shrimp and Vegetables
Experience the bright, complex flavors of Thailand with this traditional Gaeng Som Goong. This sour curry masterfully combines plump shrimp and a colorful array of fresh vegetables in a broth that's a perfect symphony of tangy, spicy, and subtly sweet notes. It's a truly invigorating and satisfying dish.
HOW TO MAKE IT
Let's cook.
01
Heat 1 tablespoon of vegetable oil in a large pot or Dutch oven over medium heat. Add 3 tablespoons of Gaeng Som curry paste and stir-fry for 1 minute until fragrant.
02
Pour in 4 cups of chicken broth, then add 1/4 cup of fish sauce, 2 tablespoons of palm sugar, and 1/4 cup of tamarind paste. Bring the mixture to a simmer over medium-high heat, stirring until the sugar dissolves.
03
Add 1 cup of green beans, 1 cup of thinly sliced carrots, and 1 cup of cauliflower florets to the simmering broth. Cook for 8-10 minutes over medium heat, or until the vegetables are tender-crisp.
04
Add 1 pound of peeled and deveined shrimp to the pot. Cook for 3-5 minutes over medium heat, or until the shrimp turn pink and are cooked through.
05
Taste and adjust seasoning if needed, adding more fish sauce for saltiness, palm sugar for sweetness, or tamarind paste for sourness. Serve immediately.
About This Recipe
Experience the bright, complex flavors of Thailand with this traditional Gaeng Som Goong. This sour curry masterfully combines plump shrimp and a colorful array of fresh vegetables in a broth that's a perfect symphony of tangy, spicy, and subtly sweet notes. It's a truly invigorating and satisfying dish.
Simple ingredients.
Big flavor.✦
Big flavor.✦
Chef's Tips
For an extra layer of flavor, toast the Gaeng Som curry paste in the oil for a slightly longer time, about 2 minutes, before adding the broth. Ensure your shrimp are not overcooked; they cook quickly and can become rubbery if left in the heat for too long.
Easy Substitutions
You can substitute chicken or firm white fish for shrimp. For vegetables, try daikon radish, cabbage, or bok choy. If you can't find palm sugar, brown sugar can be used as a substitute, though the flavor will be slightly different. For a vegetarian version, use vegetable broth and firm tofu instead of shrimp.
Storage & Reheating
Store leftover Thai Sour Curry in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop over low heat until warmed through. Avoid reheating shrimp for too long to prevent it from becoming tough.
Serving Suggestions
Serve this Thai Sour Curry with plenty of steamed jasmine rice to soak up the flavorful broth. A side of fresh lime wedges and extra bird's eye chilies can be offered for those who prefer more zest and heat. Garnish with fresh cilantro or Thai basil leaves for added aroma and color. It also pairs well with a simple Thai omelet (Kai Jeow) on the side.
Common Mistakes
Overcooking the shrimp is a common mistake, leading to a rubbery texture. Cook them just until they turn pink. Not balancing the flavors: Gaeng Som relies on a harmonious blend of sour, sweet, and spicy. Taste and adjust the fish sauce, palm sugar, and tamarind paste as needed. Using too much curry paste can make the dish overly spicy or intense; start with the recommended amount and add more if desired. Not cutting vegetables uniformly can lead to uneven cooking; ensure pieces are roughly the same size.
Frequently Asked Questions
What kind of tamarind paste should I use?
Look for seedless, concentrated tamarind paste. Avoid tamarind concentrate that has added sugar or other ingredients.
Is this curry very spicy?
Gaeng Som is known for its spicy kick. The level of spice depends on the curry paste used. You can adjust the heat by adding more or less paste, or by including fresh chilies to taste.
MORE TO KNOW
Gaeng Som, meaning 'sour curry,' is a unique Thai curry that stands apart from its coconut milk-based counterparts. Its distinctive sourness comes primarily from tamarind, balanced by the sweetness of palm sugar and the savory depth of fish sauce. The curry paste itself is typically made from a blend of chilies, shallots, garlic, and shrimp paste, giving it a pungent and spicy kick. The beauty of Gaeng Som lies in its versatility with vegetables and proteins, making it a healthy and flavorful option. Achieving the perfect balance of sour, sweet, and spicy is key to an authentic Gaeng Som Goong recipe.
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