
Ease of Preparation: Complex
Yield: 3 servings
Ingredients
Gaeng Som Curry Paste
10 large dried chilies, seeded
2 small dried chilies, seeded
1 teaspoon (5ml) salt
2 tablespoons (30ml) shallots, chopped
2 tablespoons (30ml) garlic, chopped
½ tablespoon (8ml) shrimp paste
Gaeng Som Curry
1 cup (240ml) cauliflower florets
20 long beans, cut into 2 inch pieces
2 cups (480ml) napa cabbage, sliced thinly
15 shrimp, peeled and deveined (size 16-20)
2 tablespoons (30ml) lime juice
3 cups (720ml) cooked Jasmine rice
Method
Gaeng Som Curry Paste
Preheat oven to 300oF (150oC).
Place chilies on a baking tray and roast in the oven for 15-20 minutes.
Remove from oven and place in a mortar and pestle.
Grind until the chilies break down.
Add shallots, garlic, salt and shrimp paste.
Grind until the texture is uniform. Set aside for curry.
Gaeng Som Curry
Cook rice and set aside for plating.
In a sauce pot, bring fish stock to a boil over high heat.
Add tilapia and cook for 5-6 minutes.
Remove stock and fish from pot and place in a food processor.
Blend until the fish has broken down and return mixture to the same pot.
Bring to a simmer once again over medium-high heat.
Add curry paste, fish sauce, tamarind and sugar.
Boil for 2 minutes, then add long beans, cabbage and cauliflower.
Simmer for 4-5 minutes, and add the shrimp.
Cook for another 2-3 minutes, and remove from heat.
Add lime juice and stir before serving.
Serve 3 equal portions with a portion of rice on the side.