Kaeng som

Kaeng Som, also known as Gaeng Som or Thai Sour Curry, is a cherished dish from southern Thailand. This vibrant fish curry or soup is renowned for its distinctive sour and spicy flavor, derived from tamarind and tempered with the sweetness of palm sugar. At the heart of this dish is a curry paste called nam phrik kaeng som, composed of ingredients like shrimp paste and shallots.

Typically, Kaeng Som features fish or shrimp, favoring fish that retains its structure during cooking. Traditional vegetables in Kaeng Som include drumstick pods, green papaya, and Sesbania grandiflora flowers. However, as the dish has evolved, many variations have emerged, incorporating vegetables like cauliflower, white radish, and cabbage.

Kaeng Som's origins can be traced back to the Ayutthaya period and may have been influenced by Portuguese cuisine through Maria Guyomar de Pinha. Across Thailand and in neighboring countries, different versions of sour curry exist, each with its unique twist. For instance, in Kelantan, pickled bamboo is used, while Lao cuisine might incorporate lemongrass and mushrooms.

Despite these regional adaptations, Kaeng Som consistently maintains its core traits: a delightful balance of sourness and spiciness, all achieved without the use of coconut milk. This versatility and distinct flavor profile make Kaeng Som an esteemed dish in Thai cuisine.