Gaeng som curry with prawns
Worawan Kamann
A hot and sour Thai curry made with Raya’s gaeng som curry paste
Recipe Meta
Prep
5 mins
Cook
20 mins
Serves
3-4
Difficulty
Easy
Ingredients
- 1.2 litres fish stock
- 100g Raya gaeng som hot & sour curry paste
- 10g shrimp paste (optional)
- 120ml tamarind concentrate
- 200g vegetables, such as mooli, green beans or cauliflower
- 12 raw king prawns
- 45g palm sugar
- Fish sauce
- Juice of 2-3 limes
Method
Trim and chop your chosen vegetables into bite-sized pieces.
Pour the fish stock into a large pot and slowly bring to the boil.
Mix the curry paste and shrimp paste (if using) and add the mixture to the pot, followed by the tamarind concentrate.
Add the vegetables to the boiling stock and cook for around 15 minutes, until cooked through.
Add the prawns and cook for just a minute or so, until pink.
Finish with the palm sugar and fish sauce to taste.
Remove the pot from the heat and stir in the lime juice. Serve with jasmine rice.
