Gaeng Som is nothing like the coconut curries most of us grow up thinking of as "Thai curry". This one is a clear, sour, spicy broth from the south of Thailand, built on tamarind, chilli and fish, with no coconut milk in sight. It's bold, punchy and incredibly moreish.
Traditionally it's made with a chilli and shallot paste pounded in a mortar and pestle, simmered with tamarind for that signature tang, then loaded up with whatever vegetables are on hand, green beans, cabbage or daikon all work beautifully.
This is the sort of dish that wakes up your whole palate. Serve it simply with steamed rice and let the sour, salty, spicy balance do the talking.
