Sour and spicy curry from southern Thailand - Gaeng Som Pak Dai
The Gaeng Som Pak Dai (แกงส้มปักษ์ใต้) is a southern Thai curry, which is characterized by its sour taste, but also by its intense The spice is captivating. With the ready-made curry paste from Yak Thai, This authentic dish is particularly quick and easy.
Instead of cod, you could also use another fish with a firm, white meat such as sea bass. It is important that the fish does not fall apart when cooked.
Ingredients for 2-3 servings Gaeng Som Pak
Dai
The preparation of this southern Thai curry is with the finished Curry paste is particularly easy.
Just follow my cooking instructions.
| Cod, cut into large pieces | 400 g |
| Gaeng Som Pak Dai curry paste | 2-3 tbsp |
| Pickled bamboo shoots, cut into bite-sized pieces cut | 150 g |
| Tamarind paste | 1 tbsp |
| Palm sugar or cane sugar | 1 tbsp |
| fish sauce | 2 tbsp |
| Water | 500 ml |
| Young kaffir lime leaves | 3-4 pieces |
| Lime | ½ piece |
preparation
- Boil water in a pot and add the Gaeng Som Pak Dai Stir in curry paste until completely dissolved.
- Add pickled bamboo shoots and simmer for about 5 minutes.
- Add tamarind paste, palm sugar and fish sauce and stir well.
- Carefully add the fish to the curry and cook over medium heat for about 8-10 minutes. Simmer for minutes until cooked.
- Add kaffir lime leaves and simmer briefly.
- Remove from heat and drizzle with the juice of half a lime.
- Divide the Gaeng Som Pak Dai between soup bowls and serve hot with Serve jasmine rice.
