Gaeng Som Pla Chon (Sour Fish Curry)
This vibrant Thai sour curry features snakehead fish in a tangy, spicy broth. It's a healthy and flavorful dish known for its distinctive blend of sour, spicy, and savory notes, with a hint of sweetness.
An original recipe by Forkin
- Total time
- 55 min
- Serves
- 4
- Difficulty
- Medium
Allergen information: may contain crustaceans, fish, and soy. Always check ingredient packaging if you have an allergy.
Mise en place
Ingredients
Converted for display; the recipe amounts stay equivalent.
Ingredients
- 600 gsnakehead fish, cleaned, scaled, cut into 2-inch (5.1 cm) thick pieces
- 4 cupwater
- 3 tbspfish sauce
- 1 tbsppalm sugar, finely chopped
- 4 tbsptamarind paste
- 200 ggreen papaya, peeled, deseeded, cut into 1-inch (2.5 cm) pieces
- 100 glong bean, cut into 1-inch (2.5 cm) lengths
curry paste
- 10 pcsdried red chili, deseeded, soaked in hot water
- 3 pcsshallot, roughly chopped
- 5 clovegarlic, roughly chopped
- 1 tbspgalangal, sliced
- 1 tbsplemongrass, thinly sliced white part only
- 0.5 tspturmeric, freshly grated or powder
- 0.5 tspshrimp paste
- 0.5 tspsalt
Equipment
large pot · knife · cutting board · mortar and pestle
The method
Step by step
- 1
Prepare the curry paste by combining the soaked dried red chili, shallot, garlic, galangal, lemongrass, turmeric, shrimp paste, and salt in a mortar and pestle. Pound until a fine paste forms, or blend in a small food processor with a splash of water if needed.
About 10 min
Cook’s note: Ensure the chilies are well-drained after soaking to avoid a watery paste.
- 2
Bring water to a boil in a large pot or saucepan.
About 5 min
- 3
Add the prepared curry paste to the boiling water and stir well to dissolve.
About 2 min
- 4
Season the broth with fish sauce, palm sugar, and tamarind paste. Stir until the palm sugar is fully dissolved.
About 3 min
Cook’s note: Taste and adjust the seasonings to your preference – it should be a balance of sour, spicy, sweet, and salty.
- 5
Add the green papaya to the simmering broth and cook for about 5-7 minutes, or until it starts to soften slightly.
About 7 min
Cook’s note: Green papaya takes longer to cook than the other vegetables, so add it first.
- 6
Gently add the snakehead fish pieces to the pot. Do not stir immediately to prevent the fish from breaking apart.
Cook’s note: Adding the fish carefully helps maintain its shape.
- 7
Add the long beans and continue to simmer for 5-7 minutes, or until the fish is cooked through and the vegetables are tender-crisp.
About 7 min
Cook’s note: Avoid overcooking the fish, as it can become tough.
- 8
Taste again and adjust seasonings if necessary. Serve hot with steamed jasmine rice.
About 1 min
Keep it good
Store leftover Gaeng Som in an airtight container in the refrigerator.
Gently reheat on the stovetop over medium-low heat until warmed through, adding a splash of water if the broth has thickened.
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