Thai Sour Curry (Gaeng Som Kai Jiao Goong)

I first had this dish at one of the local Thai restaurant and I was immediately in love with it! It isn’t a dish that you can commonly see on Thai restaurant menus. My Thai teacher told me that it is a southern Thai dish, and is actually a curry without coconut milk. I suppose it’s a much healthier curry, in that sense. I love how the saltiness, sweetness, and sourness comes together in this dish. It was almost like a party in my mouth! Thais used a strong smelling vegetable called Cha-om to make the omelette, I was told that it is only for sale at one store in Golden Mile Complex. Since it is not widely available, and it can be quite subjective to many’s taste-buds, I substituted it to french beans or you can use long beans too. It would be best if you can use a mortar and pestle to prepare the curry paste instead of using a blender like me, because I do not own one. Omit the 2 tbsp of water of you are using a mortar and pestle. If you do try this recipe, let me know what you think.

Ingredients (Serves 3-4) adapted from She Shimmers

Curry paste

• 4 shallots
• 3 cloves garlic
• 10 dried chilli, soaked in hot water to rehydrate
• 1 tbsp sprimp paste
• 1 inch thumb ginger
• 2 tsp turmeric powder
• 2 tbsp water

Serve with steamed rice.
I hope you will like it as much as I did!
Bon appetit!!