Gaeng Som Sour Tamarind Curry with Shrimp
A bright, sour Thai curry made without coconut milk — shrimp and vegetables swim in a tangy broth built on tamarind, fish sauce, and a fiery orange curry paste. Light, clean, and deeply satisfying.
Ingredients
- 1.5 lbs large shrimp (21-25 count), peeled and deveined
- 4 tbsp Gaeng Som curry paste (gluten-free, or orange/sour curry paste)
- 3 tbsp tamarind paste (concentrate)
- 3 tbsp fish sauce (gluten-free)
- 1 tbsp palm sugar (or brown sugar)
- 4 cups water
- 8 oz green beans, trimmed, halved
- 4 cups napa cabbage, cut into 2-in pieces
- 2 tbsp fresh lime juice
Instructions
-
1
Bring 4 cups water to a boil in a large saucepan over high heat. Add 4 tbsp Gaeng Som curry paste (gluten-free, or orange/sour curry paste) and whisk until dissolved. Reduce heat to medium.
-
2
Stir in 3 tbsp tamarind paste (concentrate), 3 tbsp fish sauce (gluten-free), and 1 tbsp palm sugar (or brown sugar). Taste the broth — it should be sour first, then salty, then lightly sweet. Adjust to preference.
-
3
Add 8 oz trimmed, halved green beans and 4 cups cut into 2-in pieces napa cabbage. Simmer 5-6 minutes until vegetables are just tender.
-
4
Add 1.5 lbs large shrimp (21-25 count), peeled and deveined to the simmering broth. Cook 2-3 minutes until shrimp are pink and opaque throughout, reaching an internal temperature of 145°F (63°C).
-
5
Stir in 2 tbsp fresh lime juice. Taste for final seasoning and serve hot.