Thai Sour Curry with Shrimp and Cha-Om

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Gaeng Som is a bright, tangy Southern Thai curry that leans on tamarind, fish sauce, and palm sugar instead of coconut milk. The clear broth carries a punchy, lemongrass-perfumed curry paste and just-tender shrimp, finished with the distinctive herbaceous bite of cha-om (acacia pennata leaves).

Nutrition Facts

Per serving (estimated)

• 310 kcalCalories
• 9 gFat
• 1.5 gSaturated Fat
• 28 gCarbs
• 4 gFiber
• 13 gSugar
• 28 gProtein
• 1380 mgSodium
• 720 mgPotassium
• 190 mgCalcium
• 4 mgIron
• 38 mgVitamin C
• 95 mcgVitamin A

Ingredients

For the sour curry paste

• 8 dried long red Thai chilies, soaked in warm water 15 minutes and drained
• 4 medium shallots, roughly chopped
• 5 cloves garlic
• 2 tablespoons finely sliced fresh lemongrass (tender core only)
• 1 tablespoon sliced fresh galangal
• 1 tablespoon chopped cilantro stems or coriander root
• 1 teaspoon Thai shrimp paste (kapi), toasted wrapped in foil 2 minutes
• 1 teaspoon ground turmeric
• 1 teaspoon fine sea salt

For the curry

• 3 cups water or mild shrimp stock
• 2 tablespoons tamarind pulp soaked in 1/2 cup hot water, strained (or 3 tablespoons bottled tamarind paste)
• 3 tablespoons Thai fish sauce, plus more to taste
• 2 tablespoons palm sugar, finely chopped
• 1 cup small cauliflower florets
• 500 g large shrimp, peeled and deveined, tails on
• 60 g fresh cha-om (acacia pennata) leaves, tough stems removed
• 2 large eggs, lightly beaten (optional, for egg ribbons)
• 2 tablespoons neutral oil

To garnish

• 1 small handful fresh Thai basil leaves
• 1 red chili, thinly sliced on the bias
• 1 lime, cut into wedges

Directions

1. Pound the soaked chilies, shallots, garlic, lemongrass, galangal, cilantro stems, toasted shrimp paste, turmeric, and salt in a mortar until a coarse, fragrant paste forms, or pulse in a small food processor, scraping down as needed.
2. Heat the oil in a medium pot over medium heat. Add the curry paste and fry, stirring constantly, 3 to 4 minutes until darkened and very aromatic, taking care not to burn it.
3. Pour in the water or stock and bring to a vigorous boil. Add the cauliflower and simmer 4 to 5 minutes until just tender but still crisp at the core.
4. Stir in the tamarind liquid, fish sauce, and palm sugar. Taste and adjust so the broth is distinctly sour, lightly salty, and just kissed with sweetness; simmer 1 more minute to meld.
5. Slide in the shrimp and poach gently 2 to 3 minutes, turning once, until they curl and turn pink and opaque; do not boil hard or they will turn rubbery.
6. Add the cha-om leaves and cook 30 seconds until just wilted. If using the egg, reduce heat to low and slowly drizzle the beaten egg in thin streams while stirring once; let set 15 seconds.
7. Ladle into deep bowls, top with Thai basil and sliced chili, and serve immediately with jasmine rice and lime wedges on the side.

Cook’s Notes

• Gaeng Som is meant to taste boldly sour first, then salty, with just enough palm sugar to round the edges; tweak in 1-teaspoon increments until the balance sings.
• Cha-om has a unique green, almost peppery aroma; if you cannot find it, substitute tender young water spinach leaves or trimmed long beans.
• Always toast the shrimp paste wrapped in foil over a dry flame or in a dry pan until fragrant, about 2 minutes, to mellow its pungency and deepen the curry.
• Unlike many Thai curries, this one has no coconut milk, so the broth should be clear and brisk; serve it the same day for the brightest tang.
• Use whole dried chilies and deseed half of them if you want a moderate heat; keep them all in for the traditional fiery kick.

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