Gaeng Som Sour Tamarind Curry with Shrimp

Name: Gaeng Som Sour Tamarind Curry with Shrimp
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 4 servings
Cuisine: Thai
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

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.

45 minMediumServes 4320 cal/serving

ThaiDinnerStovetopPescatarianLow CarbHigh ProteinHalal-friendlyGluten-FreeDairy-FreePork-FreeAlcohol-FreeNightshade-FreeCorn-Free

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.

Questions

How long does Gaeng Som Sour Tamarind Curry with Shrimp keep?

Refrigerate leftovers within two hours and eat them within two days (seafood turns fast). Reheat gently on the stovetop. It also freezes well for up to three months.

Can I halve or double Gaeng Som Sour Tamarind Curry with Shrimp?

Yes. As written it serves 4. Every ingredient in this entry carries precomputed half and double quantities, and the app's batch dial rewrites them inside each step. When doubling on the stovetop, use your widest pan or work in two batches so the food sears instead of steaming.

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