Entree: Thailand – Coastal Thai Seafood – แกงส้มปลา ➤ Gaeng Som Pla (Tangy Thai sour fish curry made with tamarind, turmeric and coastal vegetables)

Serving Size: 4

Approximate Time

Prep 15 min

Cook 15 min

Total 30 min

Ingredients

- 1 lb (450 g) firm white fish fillets (such as cod, snapper or sea bass), cut into 6–8 bite-size pieces
- 3 cups (720 ml) water or light fish stock
- 2 tbsp (30 ml) tamarind paste dissolved in 1/4 cup (60 ml) warm water (or tamarind water prepared to taste)
- 2 tbsp (30 ml) fish sauce
- 2 tbsp (25 g) palm sugar or brown sugar, adjusted to taste
- 1 tbsp (15 ml) vegetable oil
- 3 shallots, thinly sliced
- 3 cloves garlic, minced
- 1 tbsp (10 g) fresh turmeric, grated or 1 tsp (2 g) ground turmeric
- 1 tsp (5 g) shrimp paste (kapi), optional for depth
- 4–6 bird’s eye chilies, crushed or sliced (adjust to taste)
- 8 oz (225 g) long beans or yardlong beans, cut into 2-inch (5 cm) pieces
- 1 medium carrot, about 6 oz (170 g), sliced on the diagonal
- 6–8 okra pods or 1 cup (150 g) sliced green vegetables of choice (e.g., morning glory stems or bamboo shoots)
- 1/4 cup (15 g) fresh cilantro leaves for garnish
- Lime wedges for serving (optional)

Instructions

1. If using tamarind paste, dissolve 2 tbsp (30 ml) paste in 1/4 cup (60 ml) warm water, strain to remove fibers and set aside the tamarind water. In a medium pot, bring 3 cups (720 ml) water or fish stock to a gentle boil.
2. Heat 1 tbsp (15 ml) oil in a small pan over medium heat, add shallots and garlic, sauté until translucent. Add grated turmeric (or ground turmeric) and shrimp paste if using; fry briefly to release aroma, then add this mixture to the simmering stock.
3. Add the carrots and long beans to the pot and simmer until they begin to soften, about 4–6 minutes. Add okra or other quick-cooking vegetables and continue simmering 2–3 minutes.
4. Stir in the tamarind water, fish sauce and palm sugar. Taste and adjust the balance of sour, salty and sweet; add more tamarind or sugar as needed.
5. Gently add the fish pieces to the simmering curry and poach just until opaque and cooked through, 3–5 minutes depending on thickness. Do not over-stir to keep fish intact.
6. Add the bird’s eye chilies (to taste) and simmer 30 seconds to a minute to meld heat. Remove from heat.
7. Garnish with fresh cilantro and serve immediately with steamed jasmine rice and lime wedges on the side.