Main CourseDinnerSoup

Gaeng Som (Sour Fish Curry)

Name: Gaeng Som (Sour Fish Curry)
Prep time: 25 min
Cook time: 30 min
Total time: 55 min
Yield: 4 servings
Cuisine: thai
Ingredients: 3 pcs shallot roughly chopped; 4 clove garlic roughly chopped; 10 pcs dried red chili soaked and deseeded; 1 tsp turmeric freshly grated; 1 tbsp galangal finely sliced; 1 tsp shrimp paste; 500 g white fish fillet cut into 2-inch pieces; 1 l water; 3 tbsp tamarind paste; 1 tbsp palm sugar grated; 2 tbsp fish sauce; 150 g green bean trimmed and halved; 150 g daikon radish peeled and sliced into rounds; 100 g cabbage roughly chopped

Gaeng Som is a vibrant and intensely flavored Thai sour curry, known for its spicy, sour, and slightly sweet profile. This dish typically features fish and a variety of vegetables in a light, broth-like curry base. It's a refreshing and invigorating meal.

An original recipe by Forkin

Total time: 55 min
Serves: 4
Difficulty: Medium
Per serving: 216 kcal

Gluten-free

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

Mise en place

Ingredients

curry paste

3 pcsshallot, roughly chopped
4 clovegarlic, roughly chopped
10 pcsdried red chili, soaked and deseeded
1 tspturmeric, freshly grated
1 tbspgalangal, finely sliced
1 tspshrimp paste

Ingredients

500 gwhite fish fillet, cut into 2-inch pieces
1 lwater
3 tbsptamarind paste
1 tbsppalm sugar, grated
2 tbspfish sauce
150 ggreen bean, trimmed and halved
150 gdaikon radish, peeled and sliced into rounds
100 gcabbage, roughly chopped

Equipment

large pot · cutting board · knife · mortar and pestle

The method

Step by step

1
Combine the shallots, garlic, dried red chilies, turmeric, galangal, and shrimp paste in a mortar and pestle or food processor. Pound or blend until a smooth paste forms.
About 10 min
Cook’s note: If using a food processor, add a tiny bit of water to help it blend smoothly.
2
Bring the water to a boil in a large pot.
About 5 min
3
Add the prepared curry paste to the boiling water and stir well to dissolve.
About 2 min
4
Reduce the heat to a simmer and add the tamarind paste, palm sugar, and fish sauce. Stir until the sugar is dissolved.
About 3 min
Cook’s note: Taste and adjust the sour, sweet, and salty balance to your preference.
5
Add the daikon radish and green beans to the pot. Simmer for 5-7 minutes, or until they are slightly tender.
About 7 min
Cook’s note: Daikon takes longer to cook than other vegetables, so add it first.
6
Gently add the white fish fillet pieces to the simmering curry. Be careful not to break them up.
About 1 min
7
Add the cabbage and continue to simmer for another 5-7 minutes, or until the fish is cooked through and the cabbage is tender-crisp.
About 7 min
Cook’s note: Do not overcook the fish, as it will become tough.
8
Taste again and adjust seasonings if necessary. Serve hot with steamed jasmine rice.

Per serving

Nutrition

71%Score

Calories: 216.4kcal
Protein: 25.3g
Carbs: 27.8g
Fat: 1.6g
Fibre: 4g
Sugar: 12.3g

Estimated from the recipe’s ingredient quantities. Values can vary with brands and substitutions.

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 needed to adjust consistency.