The pastes include, at a minimum, fresh and/or dried chillies (of an incendiary variety), shrimp paste, salt, and shallots. The curry is characteristic for its sour taste, which comes from tamarind (makham).The recipe uses palm sugar (Thai: น้ำตาลปี๊บ, namtan pip) to sweeten the curry. Sour (Kaeng Som) Curry Paste (100 g) by Mae Sri Sour Curry Soup is a refreshing light dish. Anyhow, these are the popular curry pastes in Thailand and they are all red because they use either dried red chilies or fresh red chilies. Step 1: First we need to make the curry paste. The curry paste for kaeng som is very easy to make from dried chillies, shallots, kapi _ the aromatic rhizome called krachai in Thai _ and salt. Kaeng Som is made from a type of red curry paste, which could be made from dried chillies as well as from fresh chillies. Any white fish works wonderfully. Sour Curry Soup or as Thai’s refer to it as Kang Som is the most famous southern Thailand dish. Ingredients for Kaeng Som curry paste (for 2) Dried chilies 3 big pods of California chilies (If you like spicier curry, use a different type, or add fresh chili such as bird’s eye chili) Shallot 1 big bulb, about 1.5”-2” in diameter, or about 1/4 cup when chopped up. 10) Phad Phrik King. 7) Kaeng Som (Sour Curry) 8) Kaeng Pa (Jungle Curry) 9) Pad Cha. Kaeng Som can be made with any kind of fish but most prefer crustacean seafood; shrimp usually the most available and affordable. “Kaeng” means curry and “Som” means sour or orange. Crush all of the ingredients into a paste, then add 1/2 tbsp of shrimp paste, and mix in with the paste. The dish is popular throughout Thailand, especially in the south. The flavor comes from the saltiness of the shrimp paste and fish sauce, the predominantly sourness of tamarind or lemon juice, a little sweetness of sugar and the heat of curry. Kaeng som is a sour, water-based Thai curry that is typically prepared with fish or shrimps and a thick paste that usually incorporates shallots, chilis, and shrimps. Cut 2 large shallots in half, and add them to a deep mortar and pestle along with 4 krachai roots, 3 red bird eye chillies and 5 large dried chillies. A very … I tried to list them all, but I’m sure I have missed something. The dish comes in numerous varieties, and it can greatly differ depending on the region I lump prik kaeng som and prik kaeng luang together since they are regional variants of the same style of curry paste. Kaeng som or gaeng som (Thai: แกงส้ม, pronounced [kɛ̄ːŋ sôm]) or Thai sour curry is a sour and spicy fish curry or soup with vegetables popular in southern Thailand. The krachai masks any fishy smell. Sometimes it’s called “Kaeng Lueang” (th:แกงเหลือง) meaning "Yellow Curry".
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