Kaeng som is probably the most well known southern dish within Thailand. Kaeng som actually translates as “sour curry”, but the predominate taste is usually that of spicy. Very spicy. I consider this to be probably the spiciest curry in the country (which says a lot in a country of spicy curries!). Advertisement YOU'LL ALSO LOVE
Fill a saucepan with water and place the pineapple into it. Bring the pineapple and water to a boil. Lower the heat and simmer until pineapple is soft. Add in the paste of blended items, mix well and simmer for 5 minutes. Add in gula melaka and budu. Mix thoroughly. Add the siakap.
Gaeng som (แกงส้ม) throughout most parts of southern Thailand is a standard dish, something that’s available at all southern Thai restaurants, and cooked at home. When you go to a southern Thai restaurant, it’s a dish that is always available, sometimes in a couple of different variations.
Kaeng som is a great vehicle in which home-grown vegetables are served. Ask people who come from traditional Central Thai households what vegetable represents the most prevalent kaeng som ingredient to them and, most of the time, they would refer to the fruits, leaves, and blossoms from the plants grown within the fences of their home.
2. Next, add about a 1/4 cup of the soaking water and about 30 of the dried arbol chilies, 1 shallot, 1 clove garlic, 2 small 1 inch pieces of turmeric and 1 teaspoon of the shrimp paste to a blender and blend until it forms a paste. 3. Taste and add more of any ingredient, if desired. That’s it!
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