21min 4 ppl
Gaeng Som Pla
44 minutes
4 people
Medium31–60 min or 7–12 steps
44 min · 8 steps
Medium: 31–60 min or 7–12 steps
240 kcalper person
Protein 26g
Carbs 12g
Fats 8g
About this dish
A bracingly sour, coconut-free curry built from a fresh-pounded paste of dried chillies, shallots, garlic and shrimp paste, souring the broth with tamarind and carrying chunks of white fish and morning glory.
Allergy Info
Fish, Crustaceans
Diet Info
Pescatarian
Ingredients
Fresh Produce
- Thai shallots4
- Garlic cloves3
- Morning glorycut into 5cm lengths200 g
Fish & Seafood
- White fish filletscut into bite-sized chunks400 g
Tins & Jars
- Tamarind Paste40 g
Dried Goods
- Palm sugar20 g
Spices & Seasonings
- Dried Red Chilliessoaked10 g
Oils & Condiments
- Shrimp paste10 g
- Vegetable stock1000 ml
- Fish sauce20 ml
Utensils
- Mortar and pestle
- Saucepan
- Chopping board
- Sharp knife
- Meat thermometer
- Ladle
Method
1
Soak the dried red chillies in warm water for 10 minutes until softened, then drain.
Approx. 5 minutes
2
Pound or blend the soaked chillies, shallots, garlic and shrimp paste to a smooth paste using a mortar and pestle or small food processor.
Approx. 12 minutes
3
Cut the fish into bite-sized chunks.
Approx. 6 minutes
4
Bring the vegetable stock to the boil in a saucepan and stir in the curry paste until it dissolves.
Approx. 4 minutes
5
Add the tamarind paste, palm sugar and fish sauce and simmer for 5 minutes.
Approx. 5 minutes
6
Add the fish and simmer gently for 5 minutes, checking with a meat thermometer that it reaches at least 63 degrees Celsius, until just cooked through and opaque.
Approx. 6 minutes
7
Add the morning glory and simmer for 1 minute until just wilted.
Approx. 3 minutes
8
Taste and adjust the sour, salty and sweet balance before serving.
Approx. 3 minutes
