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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.

45 minMediumServes 4320 cal/serving

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

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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. 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. 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. 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. 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. 5

    Stir in 2 tbsp fresh lime juice. Taste for final seasoning and serve hot.

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Questions

What internal temperature should Gaeng Som Sour Tamarind Curry with Shrimp reach?

For Gaeng Som Sour Tamarind Curry with Shrimp, the target internal temperature is 145 F (about 65 C), given in step 4. A probe thermometer removes the guesswork.

What can I use instead of curry paste in Gaeng Som Sour Tamarind Curry with Shrimp?

The entry for Gaeng Som Sour Tamarind Curry with Shrimp calls for 4 tbsp Gaeng Som curry paste (gluten-free, or orange/sour curry paste). In its place: Another color of Thai curry paste works, with a shift in heat and flavor. In a pinch, bloom curry powder in the oil with minced garlic, ginger and a little lime zest.

Can I use frozen shrimp instead of shrimp in Gaeng Som Sour Tamarind Curry with Shrimp?

Yes; most shrimp sold as fresh were frozen once already. Thaw them under cold running water for about ten minutes and pat them very dry so they sear instead of steaming. As written, the entry for Gaeng Som Sour Tamarind Curry with Shrimp uses 1.5 lbs large shrimp (21-25 count), peeled and deveined.

How hot is Gaeng Som Sour Tamarind Curry with Shrimp?

Moderately. The heat in Gaeng Som Sour Tamarind Curry with Shrimp comes from 4 tbsp Gaeng Som curry paste (gluten-free, or orange/sour curry paste). For a milder plate, start with half the curry paste and add more to taste at the end; nothing else in the method changes. For more, add it at the table rather than in the pot, so everyone sets their own level.

How much protein is in Gaeng Som Sour Tamarind Curry with Shrimp?

One serving (the recipe makes 4) has 28 g of protein in about 320 calories, alongside 14 g carbohydrate and 10 g fat, plus 2 g fiber and 480 mg sodium. The figures are estimates computed from the ingredient list. More like it: the high-protein dinner collection.

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