Southern Thai Spicy Yellow Sour Curry with Fish (Gaeng Som)

JUMP TO RECIPE

Print

With ImageWithout Image

Southern Thai Spicy Yellow Sour Curry with Fish (Gaeng Som)

Yield: 1

Author: Chakriya's Kitchen

Prep time: 10 MinCook time: 20 MinTotal time: 30 Min

Ingredients

• .5 lb snakehead murrel steak or red snapper fillets
• 3 tbsp yellow sour curry paste (Maesri)
• 1 1/2 cup water
• 1/2 green papaya, peeled and cut into 2 inches by 1/2 inch-thick pieces
• 2 tbsp palm sugar
• 1 tbsp fish sauce
• 2 tsp kosher salt
• 1 tbsp tamarind paste
• 1 tbsp lime juice

Instructions

1. Add 1 1/2 cup water into a pot and add 3 tbsp yellow sour curry paste. Close the lid and bring to a boil.
2. Then open the lid, add pieces of green papaya into the pot.
3. Next, add palm sugar, fish sauce, kosher salt, and tamarind paste. Stir for 15 seconds.
4. Gently add the fish (snakehead murrel steak or snapper fillets). Do not stir the fish because it will make the soup taste fishy. Close the lid and let it simmer for about 15 to 20 minutes.
5. Turn off the heat and add the lime juice. Add more lime juice if you want more sourness.

Recommended Products:

Maesri Sour Curry Paste

Tamicon Tamarind Paste 200 Grams (7 Ounces)