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Gaeng Som (Thai Sour Orange Curry)
Gaeng Som Thai Sour Orange Curry is a traditional Thai recipe for a curry of fish and bak choi in a sour orange-coloured curry paste. The full recipe is presented here and I hope you enjoy this classic Thain version of: Thai Sour Orange Curry (Gaeng Som).
prep time
30 minutes
cook time
40 minutes
Total Time:
70 minutes
Serves:
4
Rating: 
Tags : CurryChilli RecipesThailand Recipes
This is a novel style of Thai fish curry for me. So I was intrigued and really had to try it. We all know that fish/seafood and citrus really go together well and as a result this curry really works. It’s one that I am definitely adding to my repertoire.
Ingredients:
For the sour orange curry paste:
6 dried red chillies, (remove the seeds for a milder effect)
2 fresh red chillies, finely chopped (remove the seeds and membranes if you want it milder)
½ red onion, — finely chopped
1 tsp shrimp paste
2 tsp sea salt
For the curry:
360ml (1½ cups) fish stock or water
2 tsp sea salt
2 red onions, peeled and halved
2 tsp palm sugar or white sugar
2 tbsp Thai fish sauce
2 tbsp tamarind paste
200g (1/2 lb) hake fillets, cut into big pieces
50g (1 ¾ oz) baby bak choi, halved lengthways
3 dried red chillies, dry-roasted (optional)
Steamed jasmine rice, for serving
Method:
For the curry paste, soak the dried chillies in warm water for 15 minutes, or until soft. Drain and squeeze any moisture out of the chillies, then chop finely. Place all the curry paste ingredients into a mortar and pound to a paste with the pestle. Alternately, chop and then purée in a blender.
Bring the fish stock (or water) to a boil with the salt. Add the curry paste, stir to combine, and simmer for 1 minute, and then add the red onion pieces.
Return to a simmer and cook for 3–4 minutes, then add the palm sugar, fish sauce and tamarind paste. Add the fish and bak choi and continue simmering until the fish is cooked through (about 3-4 minutes).
Top with the dry-roasted chillies, if using, and serve with steamed rice.
Like all Thai curries, this brothy curry should have a balance of and taste distinctively sour, salty and a hot with a distinct sweet note. Adjust the flavours accordingly with fish sauce, tamarind paste, sugar and chilli powder.
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