Ingredients with Measurements:
- 1 lb. firm white fish fillets, cut into bite-sized pieces
- 2 cups water
- 1 cup tamarind juice
- 1/4 cup fish sauce
- 1 tbsp. palm sugar
- 2 tbsp. vegetable oil
- 1/2 cup sliced shallots
- 1/4 cup sliced galangal
- 2 stalks lemongrass, bruised
- 5 kaffir lime leaves
- 1/4 cup sliced green beans
- 1/4 cup sliced bamboo shoots
- 1/4 cup sliced tomatoes
- Thai bird's eye chilies, to taste
- Cilantro leaves, for garnish
Special equipment needed:
- Large pot or wok
Step-by-step instructions:
1. In a large pot or wok, heat the vegetable oil over medium heat.
2. Add the sliced shallots, galangal, lemongrass, and kaffir lime leaves. Stir-fry until fragrant, about 2-3 minutes.
3. Add the water, tamarind juice, fish sauce, and palm sugar. Bring to a boil.
4. Add the sliced green beans, bamboo shoots, and tomatoes. Simmer for 5 minutes.
5. Add the fish fillets and Thai bird's eye chilies. Simmer until the fish is cooked through, about 5-7 minutes.
6. Garnish with cilantro leaves.
Time:
Preparation time: 15 minutes
Cooking time: 20 minutes
Temperature:
Medium heat
Serving size:
4 servings
Nutritional information:
Calories: 220
Fat: 9g
Carbohydrates: 14g
Protein: 23g
Sodium: 1,200mg
Substitutions for ingredients:
- Tamarind juice can be substituted with lime juice or vinegar.
- Palm sugar can be substituted with brown sugar or honey.
- Green beans can be substituted with snap peas or zucchini.
- Bamboo shoots can be substituted with water chestnuts or baby corn.
Variations:
- Add shrimp or squid instead of fish.
- Use chicken or pork instead of fish.
- Add pineapple chunks for a sweet and sour flavor.
Tips and tricks:
- Use firm white fish such as cod, halibut, or tilapia.
- Adjust the amount of Thai bird's eye chilies to your desired level of spiciness.
- To make tamarind juice, soak tamarind pulp in warm water for 30 minutes, then strain the liquid.
Storage instructions:
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat in a pot over medium heat until heated through.
Presentation ideas:
Serve in individual bowls with a side of steamed rice.
Garnishes:
Cilantro leaves
Pairings:
Steamed rice, Thai iced tea
Suggested side dishes:
Stir-fried vegetables, spring rolls
Troubleshooting advice:
- If the curry is too sour, add more palm sugar.
- If the curry is too salty, add more water or tamarind juice.
Food safety advice:
- Make sure the fish is cooked through before serving.
- Store leftovers in the refrigerator within 2 hours of cooking.
Food history:
Kaeng Som Pla is a traditional Thai dish that originated in the southern region of Thailand. It is known for its sour and spicy flavor.
Flavor profiles:
Sour, spicy, savory, sweet
Serving suggestions:
Serve hot with steamed rice.
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Region: Thai