Thai Sour Curry with Mixed Vegetables and Acacia Omelet (Kaeng Som Pak Ruam with Cha-Om Omelet)

Name: Thai Sour Curry with Mixed Vegetables and Acacia Omelet (Kaeng Som Pak Ruam with Cha-Om Omelet)
Total time: 3600 s
Yield: Serves 2-3 servings
Ingredients: 1 bag mixed vegetables (from the market); 4 large eggs; 1 bunch acacia leaves (cha-om); 1 packet (about 2 tablespoons/30 grams) Thai sour curry paste (Kaeng Som paste); Fish sauce, to taste; Tamarind paste, to taste; Granulated sugar (no palm sugar available); Seasoning powder (optional); Vegetable oil (for frying eggs)

ศุภนุช รุ่งเจริญเกียรติ @mon22supanuch

First time making this dish because my husband kept asking for Kaeng Som every day. So, I made it for his first meal when he visited.

ศุภนุช รุ่งเจริญเกียรติ @mon22supanuch

First time making this dish because my husband kept asking for Kaeng Som every day. So, I made it for his first meal when he visited.

Saved

Ingredients

1 hour

Serves 2-3 servings

1 bagmixed vegetables (from the market)
4large eggs
1 bunchacacia leaves (cha-om)
1 packet(about 2 tablespoons/30 grams) Thai sour curry paste (Kaeng Som paste)
Fish sauce, to taste
Tamarind paste, to taste
Granulated sugar (no palm sugar available)
Seasoning powder (optional)
Vegetable oil (for frying eggs)

Saved

Steps

1 hour

1

Pick the acacia leaves (cha-om) from the stems and wash thoroughly. Set aside.
2

Crack 4 eggs into a bowl. Add seasoning powder and fish sauce to taste, then beat well. Add the acacia leaves and mix to combine.
3

Heat a generous amount of vegetable oil in a pan. Pour in the egg mixture and fry until golden and fluffy. Remove and let cool.
4

Bring a pot of water to a boil. Add the Kaeng Som curry paste and stir until dissolved. Let it come to a boil again.
5

Add the mixed vegetables and cook until boiling. Season with fish sauce, tamarind paste, and sugar to taste. Taste and adjust seasoning as needed.
6

Cut the fried acacia omelet into bite-sized pieces and add to the curry. Stir gently and taste again. Serve hot.