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Kaeng Som (แกงส้ม)
Sour and spicy this is a exciting curry packed with flavor from the south of Thailand.
Course
Main Dish
Cuisine
Soup
Servings
Prep Time
2
Bowls
20
Mins
Cook Time
15
Mins
Servings
Prep Time
2
Bowls
20
Mins
Cook Time
15
Mins
Ingredients
12
Whole
Sesban
8
Whole
Red Chillis
1
Whole
Papaya
Slightly ripe
1
Whole
Red Onion
1
Whole
Carot
1
Handful
Rosemary
1
Half
Cauliflower
8
Tbsp
Black Bean Sauce
2
Tbsp
Ginger Root
2
Tbsp
Tamarind Sauce
2
Tbsp
Mushroom Stock (Powdered)
1
Tbsp
Sugar / Coconut Sugar
Instructions
For the paste we will combine ginger, rosemary, red onion and chillis.
Using a food processor make the paste and set it to one side
Peel your papaya
Remove the seeds and cut into 2cm thick chunks
Remove the stalks from your sesban and half the pods
Half your cauliflower into small heads
Slice your carrot
Get your paste and some 100% tamarind paste ready, you are now good to go
Heat up the papaya in filter water
After 3-5 mins, as the papaya has started to soften add in the rest of your vegetables
Now add a spoon of your paste
Add two spoons of tamarind
Add your stock
Add your limes juice
Add the black bean sauce
Add your sugar and stir it all up well
Allow to simmer for 10 minutes and serve with brown rice and pineapple juice.
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