Gaeng som (Southern Thai sour orange curry with prawns)
A thin, fiery, sour Southern Thai curry of prawns and vegetables in a tamarind and chilli broth, with no coconut milk.
- Time40 min
- LevelMedium
- Costabout £3.40 a head
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Ingredients
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Method
- 1
Drain the chillies and blitz them in a small blender with the shallots, garlic, turmeric, shrimp paste and salt to a smooth paste, adding a splash of water if needed.
- 2
Put the paste and the 800 ml water in a large pan and bring to the boil, stirring until the paste dissolves.
- 3
Add the tamarind, fish sauce and sugar. Add the carrots and cauliflower and simmer for 8 minutes.
8 min - 4
Add the green beans and simmer for 4 minutes more.
4 min - 5
Add the prawns and pak choi and simmer for 3 minutes until the prawns are pink and curled.
3 min - 6
Taste and add lime juice until it is properly sour. Serve in bowls with jasmine rice on the side.
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.