Sour Curry with Shrimp and Mixed Vegetables (Kaeng Som Goong Pak Ruam)

Name: Sour Curry with Shrimp and Mixed Vegetables (Kaeng Som Goong Pak Ruam)
Total time: 1200 s
Yield: Serves 2-4 servings
Ingredients: 3 tablespoons sour curry paste (about 45 grams); 2 tablespoons tamarind paste (about 30 grams); 3 tablespoons fish sauce (about 45 ml); 2 tablespoons sugar (about 25 grams); 1 pinch salt, added when starting to boil the water; Vegetables of your choice; Green papaya; Carrot; Napa cabbage; Cauliflower; 1 piece fish fillet; Shrimp, as desired

Fon Natchanon @Fonnatcha

Thailand

We pounded cooked fish into the curry paste to make the soup richer and more flavorful.

Fon Natchanon @Fonnatcha

Thailand

We pounded cooked fish into the curry paste to make the soup richer and more flavorful.

Saved

Ingredients

20 minutes

Serves 2-4 servings

3 tablespoonssour curry paste (about 45 grams)
2 tablespoonstamarind paste (about 30 grams)
3 tablespoonsfish sauce (about 45 ml)
2 tablespoonssugar (about 25 grams)
1 pinchsalt, added when starting to boil the water
Vegetables of your choice
Green papaya
Carrot
Napa cabbage
Cauliflower
1 piecefish fillet
Shrimp, as desired

Saved

Steps

20 minutes

1

Cut the vegetables and prepare the shrimp. Boil the fish fillet in boiling water.
2

Once cooked, remove the fish and pound it together with the curry paste until well combined.
3

Bring water to a boil. Add the curry paste mixture, taste, and adjust the seasoning as desired. When the water boils again, add the vegetables that take longer to cook. After a few minutes, add the quicker-cooking vegetables and then the shrimp. Cook for another 2-3 minutes, turn off the heat, and serve.