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Thai sour curry paste: Kaeng Som Kung

Thai sour curry paste: Kaeng Som Kung


  • 1 cup tamarind concentrate
  • 1 tbsp. fish sauce
  • 1 tbsp. grated palm sugar
  • 1⁄4 lb. long beans trimmed and cut into 2″ pieces
  • 1 small chayote squash, cut into 2″ pieces about 1⁄2″ thick
  • 1 small daikon (about 7 oz.), peeled, halved lengthwise, and cut into 1⁄2″-thick slices
  • 1⁄4 small Napa cabbage, sliced 2″ thick
  • 8 oz. raw medium shrimp (about 10), peeled and deveined, tails removed
  • Cooked jasmine rice, for serving



  1. Whisk the 1 1⁄2 cups curry paste with tamarind, fish sauce, and palm sugar in a 4-qt. saucepan or 13″ wok until smooth.
  2. Whisk in 4 cups water; bring to a boil. Add beans, chayote, daikon, and cabbage and reduce heat to medium; cook, stirring occasionally, until vegetables are tender, 20–25 minutes.
  3. Add shrimp; cook until shrimp are pink and cooked through, 1–2 minutes.
  4. Remove from heat and let curry sit 20–30 minutes for flavors to meld.
  5. Serve with jasmine rice on the side.


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