Thai Sour Curry With Shrimp And Mixed Vegetables (Kaeng Som Goong Pak Ruam) Recipe by สุกฤตติกา
Thai Sour Curry with Shrimp and Mixed Vegetables (Kaeng Som Goong Pak Ruam) Cooking Instructions 1 1/2 hours 1 Make the curry paste by pounding the soaked dried chilies, shallots, garlic, and shrimp paste together in a mortar and pestle. 2 Add the steamed mackerel and pound together until well combined for a richer curry base. 3 Transfer the curry paste and fish mixture to a pot. Add water and bring to a simmer over medium heat. 4 Add tamarind juice, fish sauce, and sugar. Taste and adjust seasoning as desired. Bring to a boil. 5 Add the three types of vegetables (sliced and cleaned daikon radish, cauliflower, and napa cabbage) and the fresh shrimp. Increase the heat to high. 6 Once it comes to a boil, remove from heat. The curry is ready to serve. 7 Serve hot with brown rice and crispy small fried fish for extra flavor. 1 Make the curry paste by pounding the soaked dried chilies, shallots, garlic, and shrimp paste together in a mortar and pestle. 1 Make the curry paste by pounding the soaked dried chilies, shallots, garlic, and shrimp paste together in a mortar and pestle. 2 Add the steamed mackerel and pound together until well combined for a richer curry base. 2 Add the steamed mackerel and pound together until well combined for a richer curry base. 3 Transfer the curry paste and fish mixture to a pot. Add water and bring to a simmer over medium heat. 3 Transfer the curry paste and fish mixture to a pot. Add water and bring to a simmer over medium heat. 4 Add tamarind juice, fish sauce, and sugar. Taste and adjust seasoning as desired. Bring to a boil. 4 Add tamarind juice, fish sauce, and sugar. Taste and adjust seasoning as desired. Bring to a boil. 5 Add the three types of vegetables (sliced and cleaned daikon radish, cauliflower, and napa cabbage) and the fresh shrimp. Increase the heat to high. 5 Add the three types of vegetables (sliced and cleaned daikon radish, cauliflower, and napa cabbage) and the fresh shrimp. Increase the heat to high. 6 Once it comes to a boil, remove from heat. The curry is ready to serve. 6 Once it comes to a boil, remove from heat. The curry is ready to serve. 7 Serve hot with brown rice and crispy small fried fish for extra flavor. 7 Serve hot with brown rice and crispy small fried fish for extra flavor. More Recipes Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Easy Chocolate Chip Cookies Easy Sugar Cookies Hawaiian Ham and Cheese Sliders Condensed Milk Chocolate Truffles (2 Ingredients) Chicken in Salsa Verde Tamales Easy Chocolate Chip Cookies Easy Sugar Cookies Hawaiian Ham and Cheese Sliders Condensed Milk Chocolate Truffles (2 Ingredients) Chicken in Salsa Verde Tamales Rhubarb Coffee Cake Chocolate pastry Creamy bacon linguine Laddoo Peanuts-Chilli Chuteny Dryfruit Ladoo Tomato-Chilli Chutney Chocolate cake Mocha'r (Banana Flower) Paturi Yam fry Rhubarb Coffee Cake Chocolate pastry Creamy bacon linguine Laddoo Peanuts-Chilli Chuteny Dryfruit Ladoo Tomato-Chilli Chutney Chocolate cake Mocha'r (Banana Flower) Paturi Yam fry