Gaeng Som
A tangy, aromatic Thai curry loaded with seafood and fresh vegetables in a turmeric-based broth. This Southern Thai classic balances sour, spicy, and umami flavors in one vibrant bowl.
- Total time
- 35 min
- Servings
- 4
- Calories
- 245
- Protein
- 38g
Ingredients
- 4 whole dried red chilies, deseeded
- 2 whole shallots, sliced
- 3 whole garlic cloves
- 1 tablespoon galangal, sliced
- 1 teaspoon turmeric powder
- 1 teaspoon shrimp paste
- 1 tablespoon fish sauce
- ½ cup coconut milk
- 3 cups fish or vegetable stock
- 250 grams squid, cut into rings
- 250 grams large shrimp, peeled and deveined
- 200 grams fish fillets, cubed
- 2 tablespoons tamarind paste
- 150 grams yard-long beans, cut into 2-inch pieces
- 150 grams cabbage, roughly chopped
- ¼ cup fresh basil leaves
- 2 tablespoons fresh cilantro
Instructions
- 1
Prepare curry paste by combining dried chilies, shallots, garlic, galangal, turmeric, and shrimp paste in a mortar and pestle or food processor. Pound or blend until a smooth paste forms, then add fish sauce and mix well.
- 2
Heat a large pot or wok over medium heat and add the curry paste. Stir-fry for 2-3 minutes until fragrant.
- 3
Pour in the coconut milk and stir well to combine with the paste, cooking for another 2 minutes.
- 4
Add the fish or vegetable stock and bring to a gentle boil.
- 5
Stir in the tamarind paste until dissolved, then add squid and fish. Simmer for 5 minutes.
- 6
Add shrimp and yard-long beans, cooking for 4-5 minutes until shrimp turns pink and beans are tender-crisp.
- 7
Add cabbage and cook for another 2 minutes just until wilted.
- 8
Taste and adjust seasoning with additional fish sauce or tamarind paste as needed. Remove from heat and stir in fresh basil and cilantro.
Tools you’ll need
- mortar and pestle or food processor
- large pot or wok
- wooden spoon
- cutting board
- chef's knife
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