SOUTHERN THAI SOUR CURRY RECIPE
Thai sour curries use a simple chili paste dissolved in broth (or water) and then simmered with fish or shrimp and vegetables and seasoned with generous amounts of lime juice.
Provided by Craig Fear
Categories Main Course Soup
Time 1h
Number Of Ingredients 5
Steps:
- Bring broth or water to a simmer and add 1 TBSP of paste at a time. Mix, stir and taste. Continue adding additional TBSPs to your preferred taste. 3 TBSPs is what I like but that's REALLY spicy! You could even add more.
- Add 2 TBSPs lime juice and then add more to desired taste. If you're cooking for more than yourself, you can leave out the lime juice and let each person add it to his/her individual bowl.
- Add veggies and simmer a few minutes.
- Add fish or shrimp and simmer a few minutes until cooked through.
- Adjust flavors to your taste with lime juice, fish sauce or salt or even sugar.
- Serve with a side of steamed jasmine rice.
- Enjoy!
KAENG SOM (THAI SOUTHERN STYLE SOUR CURRY)
Kaeng som is probably the most well known southern dish within Thailand. Kaeng som actually translates as "sour curry", but the predominate taste is usually that of spicy. Very spicy. I consider this to be probably the spiciest curry in the country (which says a lot in a country of spicy curries!).
Provided by Member 610488
Categories Stew
Time 30m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Using a mortar and pestle (food processor), grind all of the curry paste ingredients together very, very finely (it is important to do this well so you won't happen upon any large bits of chili in your soup!).
- Put the curry paste aside and prepare the soup ingredients. Thinly slice sour, slightly unripe pineapple. Dice the sour papaya into 1 inch cubes. Clean and cut some fish into bite-size pieces until you have about 1-1 1/2 cups.Set all of these aside. For your mise en place, you'll need a bottle of fish sauce, 4 sliced limes ready for squeezing, and some sugar.
- Bring about 4 cups of water to the boil, add about half of the curry paste and stir and simmer until the broth is fragrant. Add more curry paste if necessary, but don't add it all at once as it may be too much! Add the pineapple and the sour papaya. Simmer until they begin to soften, 3-4 minutes, and taste the curry. The pineapple and papaya should add a slightly sweet and sour flavor to the broth.
- Squeeze a few limes' worth of lime juice into the broth until you reach a tolerable state of sourness. Remember, it is called "sour" curry, so there should be a definite sour taste, followed by spicy, salty and sweet. Add some fish sauce if it isn't salty enough.
- Add your fish. Simmer until the fish is just done, 2-3 minutes, remove from heat, and you're done! Serve with rice.
Nutrition Facts : Calories 236.5, Fat 1.6, SaturatedFat 0.2, Sodium 972.4, Carbohydrate 57.5, Fiber 9.1, Sugar 31.9, Protein 9.1
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