Gaeng Som Goong Cha-Om Kai (Sour Red Curry With Shrimps And Fried Egg With A Tip Of Acacia)
This kind of curry is different from other curries as it is sour and we don’t add coconut milk in this dish. You have to add cooked fish meat in the curry paste,pound it well. This fish makes thick curry sauce. You can use any kind of vegetables you like. Some people add fresh fish and some add shrimps. In this recipe we use Cha-om kai (fried egg with top of acacia) instead of other vegetables. It’s has a bit strong smell if you don’t like it, you can use other vegetables like cabbage, long beans, cauliflower, babycorn, or any kind vegetables you like.
Ingredients:
1 cup shrimps
1 cup fish meat, cooked
1 cup tip of acacia
2 eggs
3 tablespoons tamarind juice (non- dried rib tamarind with hot water)
2 tablespoons fish sauce
3 tablespoons vegetable oil
2 tablespoons sour red curry paste
2 cups water
Cooking Introductions:
1. Peel, devein and behead the shrimps, set aside.
2. Mix the cooked fish meat with sour red curry paste.
3. In a bowl, beat the eggs then add ½ teaspoon fish sauce. Mix it well and add tip of acacia and mix it again.
4. In a small nonstick frying pan, heat the oil until hot cook over high heat. Fry mixed egg until it turns golden brown. Let its cold for a while then cut it into small square pieces.
5.In a pot, boil the water when it’s boiling add the paste, tamarind juice and fish sauce.
6. Add shrimps and simmer it for 2 minutes. Remove from the heat.
7. Prepare fired egg in a bowl. Pour hot soup with shrimps on top. Serve with rice.
