Curry Kaeng Som (แกงส้ม)

Curry

Kaeng Som (แกงส้ม)

 

A traditional southern Thai dish, Kaeng Som (แกงส้ม) actually translates to ‘Sour Curry’ It is a bitter and sour taste indeed, but also always very spicy and packed with good nutrition.

The dish is often served as street food in Thailand and can be found all over Bangkok, often served with a seaweed omelette and prawns which we have ommited here for our vegan version.

We used a half ripened papaya for our version and also made the paste with ginger, chilli, onion and rosemary, we will show you how to do this below.

We are using some of the Sesban flower here for taste also, the Sesban is a tropical perennial legume tree.

The taste of it’s flower is quite refreshing whilst bitter and contains a lot of Anthocyanins Flavinoids which have been suggested to lower inflammation and blood pressure.

 

 

Kaeng Som (แกงส้ม)
Print Recipe
Sour and spicy this is a exciting curry packed with flavor from the south of Thailand.
Servings Prep Time
2 Bowls 20 Mins
Cook Time
15 Mins
Servings Prep Time
2 Bowls 20 Mins
Cook Time
15 Mins
Kaeng Som (แกงส้ม)
Print Recipe
Sour and spicy this is a exciting curry packed with flavor from the south of Thailand.
Servings Prep Time
2 Bowls 20 Mins
Cook Time
15 Mins
Servings Prep Time
2 Bowls 20 Mins
Cook Time
15 Mins
Ingredients
Servings: Bowls
Instructions
  1. For the paste we will combine ginger, rosemary, red onion and chillis.
  2. Using a food processor make the paste and set it to one side
  3. Peel your papaya
  4. Remove the seeds and cut into 2cm thick chunks
  5. Remove the stalks from your sesban and half the pods
  6. Half your cauliflower into small heads
  7. Slice your carrot
  8. Get your paste and some 100% tamarind paste ready, you are now good to go
  9. Heat up the papaya in filter water
  10. After 3-5 mins, as the papaya has started to soften add in the rest of your vegetables
  11. Now add a spoon of your paste
  12. Add two spoons of tamarind
  13. Add your stock
  14. Add your limes juice
  15. Add the black bean sauce
  16. Add your sugar and stir it all up well
  17. Allow to simmer for 10 minutes and serve with brown rice and pineapple juice.
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