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 porcje
Cuisine: thai
Ingredients: 3 szt. shallot roughly chopped; 4 ząbek garlic roughly chopped; 10 szt. dried red chili soaked and deseeded; 1 łyżeczka turmeric freshly grated; 1 łyżka galangal finely sliced; 1 łyżeczka shrimp paste; 500 g white fish fillet cut into 2-inch pieces; 1 l water; 3 łyżka tamarind paste; 1 łyżka palm sugar grated; 2 łyżka 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.

Oryginalny przepis autorstwa Forkin

Łączny czas: 55 min
Porcje: 4
Trudność: Średni
Na porcję: 216 kcal

Bezglutenowy

Informacja o alergenach: może zawierać skorupiaki, ryby i soja. W razie alergii zawsze sprawdzaj opakowania składników.

Przygotowanie stanowiska

Składniki

curry paste

3 szt.shallot, roughly chopped
4 ząbekgarlic, roughly chopped
10 szt.dried red chili, soaked and deseeded
1 łyżeczkaturmeric, freshly grated
1 łyżkagalangal, finely sliced
1 łyżeczkashrimp paste

Składniki

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

Sprzęt

large pot · cutting board · knife · mortar and pestle

Sposób przygotowania

Krok po kroku

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.
Około 10 min
Wskazówka kucharza: 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.
Około 5 min
3
Add the prepared curry paste to the boiling water and stir well to dissolve.
Około 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.
Około 3 min
Wskazówka kucharza: 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.
Około 7 min
Wskazówka kucharza: 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.
Około 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.
Około 7 min
Wskazówka kucharza: Do not overcook the fish, as it will become tough.
8
Taste again and adjust seasonings if necessary. Serve hot with steamed jasmine rice.

Na porcję

Wartości odżywcze

71%Ocena

Kalorie: 216,4kcal
Białko: 25,3g
Węglowodany: 27,8g
Tłuszcz: 1,6g
Błonnik: 4g
Cukry: 12,3g

Wartości oszacowano na podstawie ilości składników w przepisie. Mogą się różnić zależnie od marki i zamienników.

Przechowuj prawidłowo

Przechowywanie

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

Odgrzewanie

Gently reheat on the stovetop over medium-low heat until warmed through, adding a splash of water if needed to adjust consistency.