Thai Green Papaya Sour Curry | Kaeng Som
Healthy and delicious Thai sour curry with green papaya and shrimp. So good with rice!
- Prep time
- 30 min
- Cook time
- 15 min
- Yield
- 2 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 15 dried chilies (5 large and 10 small, or 10 large)
- 3 shallots (peeled)
- 3 fingers fingerroot (grachai, chopped)
- 1 teaspoon fermented shrimp paste (gapi)
- 1 shrimp (peeled and deveined)
- 1.25 liter water
- 4-5 dried tamarind pods or 6 tablespoons tamarind juice
- 1 green papaya (about 0.4-0.5 kg, peeled and sliced)
- 5 tablespoons fish sauce
- 4 tablespoons granulated sugar
- 2 shrimp (peeled and deveined)
Instructions
- 1
Add 11⁄4 liter of water to a pot and bring to a simmer.
- 2
Cook 1 shimp in the water. Remove the shrimp from the pot with a slotted spoon and turn off the heat for now.
- 3
To the blender, add dried chillies, shallots, fingerroot, fermented shrim paste, cooked shrimp, about 1⁄4 cup of water and blend until a little coarse. Set aside.
- 4
Make tamarind juice by placing dried tamarind pods in a bowl and adding about ½ cup of water to it. Massage the tamarind pods in the water until you get tamarind juice. Note that the tamarind juice shouldn't be runny.
- 5
Turn the heat back on and bring the pot to a boil.
- 6
To the pot, add the curry paste, 6 tablespoons of tamarind juice, fish sauce, sugar, and stir to dissolve.
- 7
Add the green papaya and cook for about 5-10 minutes.
- 8
Add the shrimp and cook until done. Taste the curry and adjust seasoning as needed.
- 9
Remove from heat and serve with rice.