Gaeng Som (Thai Sour Orange Curry) with Crispy Fish

About This Recipe

Gaeng som, or 'sour curry,' is a Southern and Central Thai dish built without coconut milk -- unlike the richer curries most people know internationally, it gets its body from a chili-shallot paste and its signature tang from tamarind, making it lighter, sharper, and intensely sour-spicy. This version pairs the curry with crisp-fried white fish, a common seaside pairing in Thailand where the crunchy fried texture contrasts with the thin, tangy broth. The technique starts with pounding a wet curry paste of dried chilies, shallots, garlic, and shrimp paste, which is then simmered directly in water or light stock rather than fried in oil first the way coconut curries are -- this keeps gaeng som's broth thin and clean-tasting. Tamarind paste and palm sugar are added to balance sour, salty, and a touch of sweet, and the vegetables (often green papaya, cabbage, or morning glory) are added last so they stay bright and slightly crisp. Served with jasmine rice and the crispy fish laid over or alongside the curry, gaeng som is considered one of Thailand's most demanding curries to balance well -- it's meant to hit sour first, then salty, then a lingering chili heat, with no single note allowed to dominate.

Ingredients

Serves 4

• 6dried red chilies(soaked and seeded)
• 4shallots(peeled)
• 3 clovesgarlic
• 1 tspshrimp paste (kapi)
• 1 tspsalt
• 4 cupswater or light fish stock
• 3 tbsptamarind paste
• 2 tbsppalm sugar
• 3 tbspfish sauce
• 2 cupsgreen papaya or cabbage(cut into chunks)
• 500 gwhite fish fillets(e.g. tilapia or snapper)
• 3 tbspcornstarch(for dredging)
• 0.5 cupoil(for frying)
• 3 cupscooked jasmine rice

Instructions

1. 1

   Make the curry paste

   Pound soaked chilies, shallots, garlic, shrimp paste, and salt in a mortar and pestle (or blend with a splash of water) into a smooth, fragrant paste.

2. 2

   Simmer the base

   Bring water or fish stock to a boil, then stir in the curry paste. Simmer 8-10 minutes uncovered until the raw paste smell mellows and the broth turns fragrant.

3. 3

   Season the broth

   Stir in tamarind paste, palm sugar, and fish sauce. Taste -- it should be assertively sour first, then salty, with chili heat trailing behind.

4. 4

   Add vegetables

   Add green papaya or cabbage and simmer 6-8 minutes until just tender but still with some bite.

5. 5

   Fry the fish

   Pat fish fillets dry, dredge lightly in cornstarch. Heat oil in a skillet over medium-high and fry 3-4 minutes per side until deeply golden and crisp.

6. 6

   Serve

   Ladle the curry into bowls or a serving platter, top with or place alongside the crispy fish, and serve with jasmine rice.

Variations

• •

  Use shrimp or mussels instead of fish for a seafood-forward version common along the Gulf of Thailand.

• •

  Swap green papaya for cabbage, morning glory, or green beans depending on what's in season.

• •

  Add a spoonful of extra chili paste at the end for those who want more heat.

Storage

Refrigerate the curry broth (without the fried fish) up to 3 days in an airtight container. Reheat gently on the stovetop and fry fresh fish separately, since fried fish loses its crispness when stored in liquid.

Frequently Asked Questions