Recipe Cuisine: Thai
Theme: 10 Iconic Asian Ingredients
Triple-Fermented Thai Sour Curry (Kaeng Som) with Prawns
By: Chawalit Teeranal
Ingredients
- 30g Dried shiitake mushrooms
- 600ml Warm water
- 10 Large dried red chilies (deseeded and cut into small pieces)
- 1 Dried bird's eye chili (with seeds)
- Warm water (for chili soaking)
- 1 tsp Salt
- 100g Red shallots (peeled and finely sliced)
- 25g Garlic (peeled and finely sliced)
- 1 tbsp White miso paste
- 80g Daikon radish (peeled and sliced)
- 60g Carrot (peeled and sliced)
- 100g Napa cabbage kimchi (strained)
- 60g Snow peas (trimmed)
- 80g Choy Sum (cut into 2-inch pieces)
- 12 Large prawns (peeled, deveined, tails on)
- 2-2.5 tbsp Tamarind paste
- 1-2 tbsp Fish sauce
- 1.5-2 tbsp Palm sugar
Product used in recipe
- SQUID BRAND - PREMIUM FISH SAUCE
Method
- Infusions: Soak shiitake in 600ml warm water for 45 minutes. In a separate bowl, soak all dried chilies in warm water until soft.
- Prep: Squeeze mushrooms dry and slice caps into strips (discard stems). Strain and reserve the mushroom soaking water. Discard chili soaking water; squeeze chilies dry.
- Paste: In a mortar, pound soaked dried chilies with salt until smooth. Add shallots and garlic; pound into a fine paste. Mix in white miso paste.
- Broth: Bring reserved mushroom water to a boil. Stir in the paste until fully dissolved.
- Simmer: Add daikon, carrots, shiitake, kimchi, snow peas, and Choy Sum. Reduce heat and simmer for 15–20 minutes until all vegetables are tender and have absorbed the broth flavours.
- Prawns: Add prawns and cook until pink and curled (approx. 2 minutes).
- Seasoning: Turn off heat. Stir in tamarind paste, fish sauce, and palm sugar. Adjust for a spicy, sour, and salty balance.
- Serve: Transfer to a serving bowl. Serve hot with steamed rice.
