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Prig Gang Som (Sour Curry Paste)

Prig Gang Som (Sour Curry Paste; พริกแกงส้ม) is a traditional Thai recipe for a classic curry paste of chillies, shallots, shrimp paste and fingerroot with garlic. The full recipe is presented here and I hope you enjoy this classic Thai version of: Sour Curry Paste (Prig Gang Som).

prep time

20 minutes

cook time

30 minutes

Total Time:

50 minutes

Serves:

3–4

Rating:

Tags : CurryChilli RecipesSauce RecipesThailand Recipes

Thai cookery is all about strong primary flavours: sour, sweet, salty, butter and umami along with the heat of chillies and black pepper. This classic but fairly simple Thai curry paste combines salt, umami and heat with sourness to given interesting base for traditional-style Thai curries that goes particularly well with fish and vegetables. It really should be made the traditional way, with a heavy stone mortar.

Ingredients:

3 whole dried chillies (cayenne type)
1 tsp coarse sea salt
2 tbsp shallots, finely chopped
1 tsp shrimp paste
1 tbsp fingerroot (gra-chai; also known as Chinese keys), scraped and grated
1 garlic clove

Method:

Chop the dried chillies, place in a finger bowl and cover with warm water. Set aside to soak for at least 20 minutes, or until soft. Peel and slice the garlic.

Squeeze the excess liquid from the chillies then place in a mortar. Add the salt and grind to a smooth paste. Now add the fingerroot and pound until thoroughly combined.

Add the garlic and shallots and pound again until smooth. Finally add the shrimp paste and pound until thoroughly combined.

You should end up with a smooth, moist, orange paste. It is best used immediately, but you can store in a jar in the refrigerator for up to a week. The paste also freezes well, so it's always worth making a large batch.