Gaeng Som

1. 1

   Prepare the Curry Paste

   In a mortar and pestle, pound the dry ingredients first: salt, dried chilies. Then add the fresh chilies, garlic, turmeric, shallots, finger root, and shrimp paste. Grind into a fine paste. Alternatively, combine all curry paste ingredients in a blender with about 300ml of water and blend until smooth and well pureed.

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   Tips:

   • • A granite mortar and pestle gives the most authentic texture and flavor
   • • If using a blender, add water gradually to help with blending
   • • Fresh turmeric is essential - don't substitute with powder
2. 2

   Prepare the Vegetables and Protein

   Peel and cut green papaya into thin slivers or shred it. Slice yard long beans into 2-inch pieces and slice carrots. Clean the fish and cut into steaks, or prepare shrimp by peeling and deveining. If using tamarind paste instead of lime juice, prepare it now. If using lime juice, squeeze limes into a separate bowl (about 20 limes for 10-15 tbsp juice).

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   Tips:

   • • Keep fish pieces larger to prevent them from falling apart during cooking
   • • Cut vegetables uniformly for even cooking
3. 3

   Start the Curry Base

   Heat a medium-sized pot over medium heat. Add the prepared curry paste to the pot and stir for 1-2 minutes to release the aromas and allow the flavors to combine. Add 1.5-2 liters of water (including any water used to rinse the blender). Bring to a boil.

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   Tips:

   • • Stirring the paste first helps develop deeper flavors
   • • Use the blender rinsing water to ensure you use all the curry paste
4. 4

   Season the Broth

   Once the curry base is boiling, add the shrimp paste and stir until fully dissolved. Add fish sauce and tamarind paste (or reserve lime juice for later). If using palm sugar, add it now to balance the flavors. Stir well to combine all seasonings.

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   Tips:

   • • Make sure shrimp paste is completely dissolved to avoid lumps
   • • Taste the broth - it should be slightly salty at this stage
5. 5

   Cook the Vegetables

   Add the green papaya, yard long beans, and carrots to the boiling curry. Cover the pot and let it return to a boil. Simmer for about 5 minutes until the vegetables begin to soften but still have some bite.

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   Tips:

   • • Don't overcook vegetables - they should retain some texture
   • • Papaya will become translucent when cooked
6. 6

   Add the Protein

   Gently add the fish pieces or shrimp to the pot. This is crucial: DO NOT STIR the curry while the fish is cooking. This prevents the fish from breaking apart and keeps the broth clear without a fishy odor. Let it boil undisturbed for 5-8 minutes for fish steaks, or 2 minutes for shrimp, until the protein is fully cooked through.

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   Tips:

   • • Resist the urge to stir - this is key to authentic preparation
   • • Fish is done when it turns opaque and flakes easily
   • • Shrimp should be pink and curled
7. 7

   Final Seasoning

   Turn off the heat. If using lime juice instead of tamarind, now is the time to add it. Add the lime juice or adjust tamarind to taste, along with additional salt if needed. The final flavor should be intensely sour, spicy, and slightly salty. Wait about 2 minutes after turning off the heat before adding lime juice to prevent it from becoming bitter.

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   Tips:

   • • Add lime juice off heat to preserve its fresh, sharp sourness
   • • Taste and adjust - the curry should make you pucker from sourness
   • • The balance should be sour-spicy-salty in that order of intensity
8. 8

   Serve

   Ladle the gaeng som into bowls and serve immediately over steamed jasmine rice. Traditionally served with a Thai-style omelet (khai jiao) on the side. The curry is even better the next day as flavors meld together.

   NaNh NaNm

   Tips:

   • • Serve hot with plenty of rice to balance the intense flavors
   • • Leftovers can be refrigerated for up to 3 days
   • • The curry actually improves in flavor after resting

• •Fresh turmeric is essential for the authentic orange color and subtle mustardy flavor - dried turmeric powder is not a good substitute
• •White bird's eye chilies (prik kee noo khao) are preferred for their bright flavor, but regular red Thai chilies work well
• •Never stir the curry once fish is added - this is the most important rule for clear broth and intact fish pieces
• •Add lime juice after turning off the heat to prevent bitterness from cooking
• •The curry should taste intensely sour, very spicy, and slightly salty - don't be shy with the lime juice or tamarind
• •Gaeng som is traditionally better the next day as flavors have time to meld and penetrate the vegetables
• •Use a mortar and pestle for the most authentic paste texture, though a blender works as a time-saving alternative
• •This curry has no coconut milk, so the heat and sourness are more pronounced - serve with plenty of rice
• •Check fish sauce labels to ensure the dish remains gluten-free
• •The curry can be made ahead and reheated, making it perfect for meal prep

• •
  Steamed jasmine rice (essential)
• •
  Thai-style omelet (khai jiao)
• •
  Fresh cucumber slices
• •
  Steamed or blanched vegetables
• •
  Fried mackerel or crispy fish
• •
  Nam prik (chili paste) as a side condiment
• •
  Fresh Thai basil leaves
• •
  Lime wedges for extra sourness

Gaeng Som is a cornerstone of southern Thai cuisine, particularly associated with Nakhon Si Thammarat province and other coastal regions. The name literally means 'sour curry,' reflecting its defining characteristic. Unlike the coconut-milk-rich curries of central Thailand, gaeng som represents the resourceful cooking of southern fishing communities who had abundant access to fresh seafood and tropical fruits but wanted a lighter, more refreshing curry suited to the hot, humid climate. The curry's bright orange color from fresh turmeric and its intensely sour-spicy profile make it one of Thailand's most distinctive curries. Traditionally, gaeng som was a way to preserve and enjoy the daily catch with whatever vegetables were available, making it a practical, everyday dish. The practice of not stirring the curry while fish cooks is a time-honored technique passed down through generations to maintain the integrity of the fish and clarity of the broth. Over time, gaeng som spread throughout Thailand with regional variations - southern versions are extremely spicy, while central Thai versions might include pineapple or be slightly milder. The curry exemplifies Thai culinary philosophy of balancing flavors, though in this case, sourness and spiciness take center stage without the mellowing influence of coconut milk.

An authentic gaeng som is defined by several key characteristics: it must be intensely sour (from tamarind or lime), very spicy (no coconut milk to temper the heat), and vibrant orange (from fresh turmeric - powder is not acceptable). The curry paste is traditionally simple, containing mainly chilies, turmeric, shallots, garlic, and shrimp paste, made with a mortar and pestle for proper texture. The most critical authentic technique is never stirring the curry once fish is added - this keeps the broth clear and fish intact, a practice that distinguishes home cooks who know the traditional method. Fresh turmeric root is non-negotiable; dried turmeric powder creates an entirely different flavor profile and color. Southern Thai versions use small, potent white bird's eye chilies (prik kee noo khao) for maximum heat. The curry should make you pucker from sourness and break a sweat from spiciness - if it's mild, it's not authentic. Lime juice, if used, must be added after removing from heat to prevent bitterness. The vegetables should be local and seasonal - green papaya, long beans, and taro stems are most traditional, though modern versions might use whatever is available. The absence of coconut milk is what makes gaeng som distinctly southern Thai and sets it apart from other Thai curries. Finally, authentic gaeng som is always served with plain steamed rice and often accompanied by a Thai omelet to help balance the intense flavors.