Southern Thai Sour Vegetable Curry (Gaeng Som) with Grilled Fish Chili Paste

Name: Southern Thai Sour Vegetable Curry (Gaeng Som) with Grilled Fish Chili Paste
Total time: 1800 s
Yield: Serves 2 servings
Ingredients: Omelet: 4 eggs and about 4 oz (115 grams) ground pork, seasoned with soy sauce; Vegetables for the curry: Use your favorites. Today I chose water spinach, green papaya, young watermelon, cabbage, and okra; 10 shallots + 1 head garlic; 4 large dried chilies + 15 small dried chilies; 1/2 sheet fermented soybean (or substitute with miso) + 1 small grilled dried fish; 1 stalk lemongrass + peel from 1/2 small kaffir lime; 1 teaspoon (if you have fingerroot, add a bit for extra flavor) + salt; 3-4 ladles tamarind water (about 1 to 1 1/2 cups or 240-360 ml); 1 tablespoon palm sugar + 2 tablespoons granulated sugar; 1 large lime; 1/2 tablespoon salt + 2 tablespoons soy sauce; Water

Boon🍭🍰🥯🥨🍛 @Boonthanit

สมุทรปราการ, ไทย

I wanted to have an omelet on the side, so I made that separately. This curry is packed with a variety of vegetables and doesn’t include meat, since the omelet already has ground pork. The sour curry paste is made richer with grilled fish, plus a bit of lemongrass and kaffir lime peel. Squeeze in some lime juice along with tamarind water for extra freshness.

Boon🍭🍰🥯🥨🍛 @Boonthanit

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Ingredients

30 minutes

Serves 2 servings

Omelet: 4 eggs and about 4 oz (115 grams) ground pork, seasoned with soy sauce
Vegetables for the curry: Use your favorites. Today I chose water spinach, green papaya, young watermelon, cabbage, and okra
Sour curry paste ingredients:
10shallots + 1 head garlic
4large dried chilies + 15 small dried chilies
1/2 sheetfermented soybean (or substitute with miso) + 1 small grilled dried fish
1 stalklemongrass + peel from 1/2 small kaffir lime
1 teaspoon(if you have fingerroot, add a bit for extra flavor) + salt
Seasonings:
3-4ladles tamarind water (about 1 to 1 1/2 cups or 240-360 ml)
1 tablespoonpalm sugar + 2 tablespoons granulated sugar
1large lime
1/2 tablespoonsalt + 2 tablespoons soy sauce
Water

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Steps

30 minutes

1

Wash all ingredients thoroughly. Soak vegetables in salted water. Cut vegetables into bite-sized pieces. Parboil the cabbage and green papaya first, since they take longer to cook, while you prepare the curry paste.
2

To make the curry paste: Soak the dried chilies. Toast the fermented soybean sheet and grill the dried fish until fragrant. Peel the garlic and shallots, wash, then blend all curry paste ingredients with a little water and salt until fairly smooth.
3

Remove the parboiled cabbage and papaya. In a pot, use the vegetable cooking water, add the curry paste, and let it simmer. After a while, add the papaya and other vegetables together.
4

Simmer until the vegetables absorb the curry paste. Season to taste with sour, salty, and a little sweet flavors. Skim off any foam.
5

Make the pork omelet and drain off excess oil.
6

Serve the curry in a bowl alongside the omelet.