Imagine gathering around the dinner table with your loved ones, sharing delightful stories while savoring each bite of a dish as unique as it is comforting. That’s what our Sour Curry, known as Kaeng Som, offers. This Thai classic is all about the vibrant, tangy flavors derived from tamarind and enhanced with the fresh zing of chilies. It’s a dish that brings creativity to your kitchen and warmth to your heart, perfect for those family dinners where the food is as lively as the conversation. The simplicity and elegance of Sour Curry allow the natural flavors of the fish and vegetables to shine. Ready to create something special? Let’s dive in.
Ingredients
- 300g fish fillets (any white fish), cut into chunks
- 2 cups bamboo shoots, thinly sliced
- 1 cup water
- 2 tablespoons tamarind paste
- 1 tablespoon fish sauce
- 1 teaspoon palm sugar
- 4-5 fresh chilies, finely chopped
- 1 teaspoon turmeric powder
- 2 cloves garlic, minced
- 1 small onion, thinly sliced
- Salt, to taste
Instructions
- In a medium-sized pot, bring the water to a boil over medium heat.
- Add the tamarind paste, fish sauce, and palm sugar. Stir until the sugar dissolves completely.
- Incorporate the turmeric powder, garlic, onion, and fresh chilies. Let it simmer for 2-3 minutes to allow the flavors to meld together.
- Add the bamboo shoots and cook for an additional 5 minutes until they are tender.
- Gently add the fish fillets to the pot. Lower the heat and let it simmer for about 10 minutes or until the fish is cooked through and flaky. Be careful not to stir too vigorously to avoid breaking apart the fish pieces.
- Taste and adjust the seasoning with salt if necessary.
- Once cooked, remove from heat and let it sit for a couple of minutes before serving.
Helpful Tips
- If you prefer a thicker consistency, you can add a tablespoon of coconut milk.
- For a spicier dish, increase the number of fresh chilies or add a teaspoon of chili paste.
- To make the dish even easier, use pre-sliced bamboo shoots available in most Asian grocery stores.
Storage Instructions
- Store any leftover curry in an airtight container in the refrigerator for up to 3 days.
- Reheat gently on the stovetop over low heat, adding a splash of water if the curry has thickened.
Pairings
- Serve the Sour Curry with steamed jasmine rice to absorb the delicious broth.
- A side of fresh cucumber salad can provide a cool, crunchy contrast.
- Complement the meal with a light, refreshing lime soda or coconut water.
At Zynahz, our mission is to bring joy and creativity into your kitchen. We believe that cooking is an expression of love and creativity, and we hope this Sour Curry recipe brings a taste of Thailand to your family table. We’d love to hear how your dish turned out! Share your creations with us and tag Zynahz on social media. Don’t forget to pass this recipe along to friends and family, and explore more culinary delights on our website. Follow us and sign up for our newsletter for more delicious, heartwarming recipes.
