Kaeng Som Pla (Southern Thai Sour Fish Curry)
Local name: แกงส้มปลา
In short: A thin, sour and spicy yellow curry with firm white fish, daikon and cauliflower, made with tamarind and fresh turmeric and no coconut milk. It takes about 45 min in total and makes 4 servings.
- Prep
- 25 min
- Cook
- 20 min
- Total
- 45 min
- Servings
- 4
- Difficulty
- Medium
- Calories
- 195 kcal
Kaeng som is a sour, spicy, bright yellow curry that in southern Thailand is made with fish and whatever vegetables are in season. There is no coconut milk. The sourness comes from tamarind, the color from fresh turmeric, and the heat from a generous chili paste. It is thin and sharp, so it is eaten in small bowls with plenty of rice to soak up the broth.
Instructions
- Drain the soaked chilies. Pound or blend them with the bird's-eye chilies, shallots, garlic, turmeric, shrimp paste and salt into a smooth paste.
- Bring the water to a boil in a pot. Stir in the paste until dissolved, then simmer for 5 minutes.
- Add the tamarind, fish sauce and palm sugar. Taste: the broth should be clearly sour, salty and hot with a hint of sweetness.
- Add the daikon and cook for 6 minutes, then add the cauliflower and long beans and cook for 4 minutes more.
- Slide in the fish and simmer very gently for 4 to 5 minutes, until opaque and flaking (63°C/145°F). Stir as little as possible so the fish stays in chunks.
- Taste once more and adjust the sourness. Serve in bowls with steamed jasmine rice.
Tips
- Use any firm vegetables you like, such as white cabbage, green papaya, pumpkin or morning glory. Add soft leafy ones at the very end.
- Prawns or squid also work. Add them for the last 2 to 3 minutes, so they do not turn tough.
Questions and answers
How spicy is kaeng som?
Hot. Reduce the dried chilies to 4 and skip the bird's-eye chilies for a milder curry. The sourness is part of the taste, so do not cut it back too far.
Is there any substitute for tamarind?
Use 4 tablespoons of lime juice added at the end, off the heat. The flavor is brighter and less rounded than tamarind.
Can I make it ahead of time?
Make the broth and cook the vegetables up to a day ahead. Reheat, then add the fish just before serving so it stays tender.
How long does it take to make Kaeng Som Pla (Southern Thai Sour Fish Curry)?
About 45 min in total: 25 min of preparation and 20 min of cooking.
How many calories are in Kaeng Som Pla (Southern Thai Sour Fish Curry)?
About 195 kcal per serving, with 26 g of protein, 14 g of carbohydrates and 4 g of fat. These values are estimates.
Nutrition per serving
| Calories | 195 kcal |
|---|---|
| Protein | 26 g |
| Carbohydrates | 14 g |
| Fat | 4 g |
| Fiber | 4 g |
| Sugar | 8 g |
| Sodium | 1100 mg |
Estimated values, calculated from the ingredients.
