Entree: Thailand – Royal Thai Cuisine – แกงส้มปลา ➤ Kaeng Som Pla (Sour and spicy Thai fish curry made with tamarind broth, fish sauce, and seasonal vegetables)

Serving Size: 4

Approximate Time

Prep 15 min

Cook 20 min

Total 35 min

Ingredients

- 1 lb (454 g) white fish fillets, such as snapper or tilapia, cut into 1–2 in (2.5–5 cm) pieces (about 4 fillets total)
- 4 cups (960 ml) water or light fish stock
- 3 tbsp (45 ml) tamarind paste diluted in 1/4 cup (60 ml) warm water (or tamarind concentrate per package)
- 3 tbsp (45 ml) fish sauce
- 2 tbsp (30 g) palm sugar or brown sugar
- 4–6 dried red chilies, soaked and pounded or 4 bird’s eye chilies, crushed (adjust to heat preference)
- 4 shallots, sliced thin
- 3 cloves garlic
- 1 tsp (2 g) fresh turmeric or 1/2 tsp (1 g) ground turmeric (optional, for color)
- 1 tbsp (15 g) roasted shrimp paste (kapi), optional for depth
- 1 cup (130 g) sliced carrots
- 1 cup (100 g) green beans or Chinese morning glory (water spinach), trimmed and cut
- 6–8 baby okra, halved (optional)
- 2 kaffir lime leaves, torn (optional)
- 1–2 tbsp (15–30 ml) lime juice to taste (optional, for extra brightness)
- Fresh cilantro or Thai basil leaves for garnish

Instructions

1. Prepare the sour base: dissolve tamarind paste in 1/4 cup (60 ml) warm water, strain if needed to remove fibers, and set aside.
2. Pound shallots, garlic, and soaked chilies in a mortar and pestle (or chop finely) to form a coarse paste. If using turmeric and shrimp paste, add them to the mixture and combine.
3. In a pot bring 4 cups (960 ml) water or fish stock to a gentle boil. Add the shallot-chili paste and simmer 3–4 minutes to release aromatics.
4. Stir in the tamarind liquid, fish sauce, and palm sugar. Taste and balance sour, salty, and sweet — adjust tamarind, fish sauce, or sugar as needed.
5. Add the sliced carrots and simmer 4–5 minutes until slightly tender. Add green beans and okra (if using) and cook another 2–3 minutes.
6. Gently add fish pieces to the simmering broth, pushing them into the liquid. Poach on low heat 4–6 minutes until fish is just cooked through and flakes easily.
7. Remove from heat, stir in lime juice if using, and add torn kaffir lime leaves for fragrance. Taste and correct seasoning.
8. Ladle into bowls, garnish with fresh cilantro or Thai basil, and serve immediately with steamed rice.