dinner · dairy-free · gluten-free
Gaeng som (sour curry)
Tangy, coconut-free tamarind curry with fish and vegetables, bright and spicy.
- Time
- 30min
- Steps
- 5
Ingredients
Tick what you already have.
Allergens
Contains fish and crustacean shellfish.
Worked out from the ingredient names, so it can miss what a brand adds or what a factory handles. Swaps change it too. Always read the labels, and if an allergy is serious, check every product. Allergies, food safety and our disclaimer.
Shopping list
You have everything. Go cook.
What did you use up?
Tick what's finished. The rest stays in your pantry.
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Equipment
Nothing beyond a knife, a board and the usual pots and pans.
Helpful, not essential: Blender or food processor, Kitchen thermometer.
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Method
-
1
Blend or pound the paste ingredients smooth.
-
2
Boil water and stir in the paste.
-
3
Add tamarind, fish sauce and sugar; add the vegetables and simmer until tender.
-
4
Add fish and cook about 3 minutes, until it flakes and reaches 63°C (145°F).
-
5
Adjust to sour-salty-sweet with lime and fish sauce; serve with rice.
