Main CourseSoupDinner

Gaeng Som Pla Chon (Sour Fish Curry)

Name: Gaeng Som Pla Chon (Sour Fish Curry)
Prep time: 25 min
Cook time: 30 min
Total time: 55 min
Yield: 4 servings
Cuisine: thai
Ingredients: 600 g snakehead fish cleaned, scaled, cut into 2-inch thick pieces; 4 cup water; 3 tbsp fish sauce; 1 tbsp palm sugar finely chopped; 4 tbsp tamarind paste; 200 g green papaya peeled, deseeded, cut into 1-inch pieces; 100 g long bean cut into 1-inch lengths; 10 pcs dried red chili deseeded, soaked in hot water; 3 pcs shallot roughly chopped; 5 clove garlic roughly chopped; 1 tbsp galangal sliced; 1 tbsp lemongrass thinly sliced white part only; 0.5 tsp turmeric freshly grated or powder; 0.5 tsp shrimp paste; 0.5 tsp salt

This vibrant Thai sour curry features snakehead fish in a tangy, spicy broth. It's a healthy and flavorful dish known for its distinctive blend of sour, spicy, and savory notes, with a hint of sweetness.

An original recipe by Forkin

Total time: 55 min
Serves: 4
Difficulty: Medium

Allergen information: may contain crustaceans, fish, and soy. Always check ingredient packaging if you have an allergy.

Mise en place

Ingredients

600 gsnakehead fish, cleaned, scaled, cut into 2-inch thick pieces
4 cupwater
3 tbspfish sauce
1 tbsppalm sugar, finely chopped
4 tbsptamarind paste
200 ggreen papaya, peeled, deseeded, cut into 1-inch pieces
100 glong bean, cut into 1-inch lengths

curry paste

10 pcsdried red chili, deseeded, soaked in hot water
3 pcsshallot, roughly chopped
5 clovegarlic, roughly chopped
1 tbspgalangal, sliced
1 tbsplemongrass, thinly sliced white part only
0.5 tspturmeric, freshly grated or powder
0.5 tspshrimp paste
0.5 tspsalt

Equipment

large pot · knife · cutting board · mortar and pestle

The method

Step by step

1
Prepare the curry paste by combining the soaked dried red chili, shallot, garlic, galangal, lemongrass, turmeric, shrimp paste, and salt in a mortar and pestle. Pound until a fine paste forms, or blend in a small food processor with a splash of water if needed.
About 10 min
Cook’s note: Ensure the chilies are well-drained after soaking to avoid a watery paste.
2
Bring water to a boil in a large pot or saucepan.
About 5 min
3
Add the prepared curry paste to the boiling water and stir well to dissolve.
About 2 min
4
Season the broth with fish sauce, palm sugar, and tamarind paste. Stir until the palm sugar is fully dissolved.
About 3 min
Cook’s note: Taste and adjust the seasonings to your preference – it should be a balance of sour, spicy, sweet, and salty.
5
Add the green papaya to the simmering broth and cook for about 5-7 minutes, or until it starts to soften slightly.
About 7 min
Cook’s note: Green papaya takes longer to cook than the other vegetables, so add it first.
6
Gently add the snakehead fish pieces to the pot. Do not stir immediately to prevent the fish from breaking apart.
Cook’s note: Adding the fish carefully helps maintain its shape.
7
Add the long beans and continue to simmer for 5-7 minutes, or until the fish is cooked through and the vegetables are tender-crisp.
About 7 min
Cook’s note: Avoid overcooking the fish, as it can become tough.
8
Taste again and adjust seasonings if necessary. Serve hot with steamed jasmine rice.
About 1 min

Keep it good

Storage

Store leftover Gaeng Som in an airtight container in the refrigerator.

Reheating

Gently reheat on the stovetop over medium-low heat until warmed through, adding a splash of water if the broth has thickened.