Sour Soup with Fried Snapper Fragrant and spicy curry sauce
history
For Thai people, if talking about kaeng som. very few people do not know Because it is an old curry that Thai people eat with hot steamed rice. for a long time It has a distinctive flavor that is distinctly sour. but the sourness that is mellow Emphasis is placed on vegetables and meat that are a perfect blend. Today's popular soups are Kaeng Som Kung, Kaeng Som Pla Pae Sa, Kaeng Som Mixed Vegetables, and Kaeng Cha-Om Khai. and Kaeng Som Khai Pla, etc. The deliciousness of this kind of curry is its intense sour and spicy flavor The highlight of the curry is the curry paste that must be arrived at the machine. When dissolved in water to make curry, the flavor must not be bland and give a greater intensity as well.
There are 2 types of chili curry paste, dry curry paste and fresh curry paste. The main ingredients of red curry paste are raw materials that give a sour taste such as young mango, tamarind, Garcinia, and Taling Pling, among others. Curry paste consists of dried chilies, salt, shallots, and shrimp paste. Fresh curry paste is changed from dried chili to chili. fresh instead For kaeng som, it is very popular to eat in the central, northern and southern regions, making the process of making and taste different. In the north, it is called Kaeng Som Muang, which is made with Som Poi and kaffir lime juice that are considered unique to Kaeng Som North. The southern curry is called yellow curry. It has a strong spicy flavor. because adding spices and herbs The highlight of yellow curry is the addition of both lime and tamarind with turmeric added. But if you're looking for a simple and delicious way to make som som kang som, we recommend you to try the central region's kaeng som som som kaeng with shrimp. The steps are as follows.
Ingredients for making orange curry
- for 3-4 servings
- Sea bass fillet 500 g
- 200 g white shrimp
- Orange curry paste 200 g
- Shrimp paste 50 g
- 2 scoops of palm sugar
- Tamarind 4-5 cores
- Assorted vegetables 500 g
- Fish sauce, read more at
Ingredients for making chili paste
- For 2 pots of curry, number 30
- 10 dried chili peppers
- 7 dried chilies
- 10 fresh red chili peppers
- 3 shallots
- 3 cloves of garlic
- Kaempferia 7 stems
- 1/2 teaspoon salt
- 1 teaspoon shrimp paste
Steps and how to make chili curry paste
- Soak chilli paste in water to soften and squeeze out the juice.
- pounded garlic and dried chilli salt together
- Followed by Kaempferia, add fresh red chili peppers and pounded down. Followed by shallots and shrimp paste.
- Pound until finely combined, scoop up, if not finished, can be stored in the refrigerator.
- If the resolution is not enough, it can be put into a blender. You can add more details as you like.
The process of making orange curry
- Wash the sea bass and cut it into beautiful pieces.
Tip: Wash with salt and soak for 5 minutes to get rid of the fishy smell.
- Fry in oil on medium-low heat give a beautiful yellow
Tip: Flip the fish one side at a time when they are crispy. Prevents unattractive fish
- After frying, set aside to drain the oil.
- Prepare the white shrimp. Wash thoroughly, cut back, remove the midline.
- Prepare vegetables and tamarind juice.
- Pound the shrimp paste with Krachai.
Tip: Kaempferia helps reduce the fishy taste of the fish. Pounding shrimp paste makes the shrimp paste easier to melt when put in the pot.
- Bring water to a boil, add red curry paste.
- Put the pounded shrimp paste
- Season with tamarind juice, fish sauce, sugar.
Tip: We use Rose brand sugar, it's delicious.
- want concentrated water There is mixed fish meat in the curry. You can put it as a pounded mackerel.
- But we focus on easy to arrange canned fish.
Tip: We put canned fish with canned fish sauce (not a lot).
- Add shrimp, add vegetables, when cooked, put them in the pot and arrange on a plate.
- Garnished with fried fish
Tip: Do not add fried fish to the boil. because I want to maintain the crispness of the fish
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