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Kaeng Som

Kaeng Som, also known as Thai sour curry, is a traditional Thai dish that has been enjoyed for centuries. It is characterized by its tangy and spicy flavor, typically derived from tamarind and chili paste. Kaeng Som is often made with fish or shrimp and a variety of vegetables. The dish is light and refreshing, making it a perfect complement to steamed rice. Kaeng Som is a highly regional dish, with variations across Thailand. In the southern region, it tends to be spicier and more intense, while in the central region, the flavor is more balanced between sour and sweet. Though Kaeng Som traditionally does not include coconut milk, there are variations that use coconut milk to add richness and a creamy texture, offering an interesting twist on the classic recipe.

Ingredients:

• 300 grams of sea bass or snakehead fish (or shrimp)
• 100 grams of Kaeng Som paste
• 3 tablespoons tamarind paste
• 2 tablespoons fish sauce
• 1 tablespoon palm sugar
• 200 grams of Chinese cabbage (or other vegetables like morning glory or sesbania flower)
• 4 cups water

Instructions:

1. Bring 4 cups of water to a boil in a pot.
2. Add the Kaeng Som paste and stir until it dissolves.
3. Add the fish (or shrimp) and cook until done.
4. Season with tamarind paste, fish sauce, and palm sugar. Stir until well mixed.
5. Add the Chinese cabbage or other vegetables and simmer until the vegetables are tender.
6. Serve with steamed rice.