Authentic home cooking from Thailand, with US measurements. 
Gaeng Som (Thai Sour Curry) with Green Papaya and Shrimp
This sour curry paste recipe is a family favorite—simple and easy to make. Some people add fingerroot, or pound cooked fish or shrimp into the curry paste, but my family prefers it this way. I recommend making your own curry paste for a much better flavor than store-bought.
Gaeng Som (Thai Sour Curry) with Green Papaya and Shrimp
This sour curry paste recipe is a family favorite—simple and easy to make. Some people add fingerroot, or pound cooked fish or shrimp into the curry paste, but my family prefers it this way. I recommend making your own curry paste for a much better flavor than store-bought.
Open in Cookpad AppSteps
- 1
To make the sour curry paste, soak the dried chilies in warm water for about 10-15 minutes. Then pound the soaked chilies, shallots, and shrimp paste together with a little salt until smooth.
- 2
Peel the green papaya, wash it, and cut it into pieces as desired. Rinse again with water.
- 3
Peel and devein the shrimp, removing the dark vein along the back.
- 4
Bring water to a boil in a pot and add the prepared curry paste. Stir to dissolve the paste in the water (use just enough water to cover the ingredients; don’t add too much). Add fish sauce and bring to a boil.
- 5
Once boiling, add the green papaya pieces. When the curry comes back to a boil, season with fish sauce, tamarind paste, and palm sugar to taste. Adjust the seasoning until you’re happy with the flavor.
- 6
When the papaya is almost cooked, add the shrimp. (If you add the shrimp too early, they’ll shrink and become tough.) Once the shrimp are just cooked, serve and enjoy.
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