Kaeng Som Thai Sour Curry

A bright orange broth, coconut milk-free, where tangy tamarind meets chili heat. The fish remains pearly and flakes easily under the spoon.

• Prep: 15 min
• Cook: 25 min
• Difficulty: Medium
• Calories: 334
• Protein: 39 g
• Carbs: 36 g
• Fat: 3 g

Ingredients

• 500 g Atlantic cod ( in large chunks )
• 200 g Shrimp ( peeled )
• 6 pc Thai chili ( fresh or dried )
• 4 pc Red onion ( chopped )
• 3 pc Garlic ( peeled cloves )
• 1 pc turmeric ( fresh, peeled )
• 1 tsp shrimp paste
• 1 L Mineral water
• 60 g tamarind paste
• 3 tbsp fish sauce
• 2 tbsp palm sugar
• 300 g Cauliflower ( in small florets )
• 150 g Green bean ( trimmed )
• 2 pc Krachai (Fingerroot) ( peeled and chopped )

Instructions

1. Paste preparation

   Pound the chilies, red onions, garlic, turmeric, krachai, and shrimp paste in a mortar until a smooth, moist texture is obtained.

2. Start the broth

   Bring the mineral water to a boil in a pot. Add the curry paste and stir until completely dissolved. The aroma should become pungent.

3. Balance the flavors

   Stir in the tamarind paste, fish sauce, and palm sugar. Taste: look for a balance between sour, salty, and spicy.

4. Cook the vegetables

   Add the cauliflower and green beans. Let simmer until tender but still slightly firm to the bite.

5. Poach the fish

   Add the cod pieces and shrimp. Do not stir anymore to avoid breaking the flesh. When the fish is opaque, it is ready.

Chef's tips

• Never stir the fish once it's in the broth, or it will break apart and cloud the soup.
• The broth should be a clear orange, not creamy.
• If it's too sour, add a touch more palm sugar, but Kaeng Som should remain punchy.

Storage

Keep refrigerated for 24 hours. The fish loses its texture when reheated.