Rezept

Gaeng Som Dai: The spiciest curry from Southern Thailand

Gaeng Som Dai is the southern Thai version of sour curry, deep orange from turmeric and significantly spicier than in the rest of the country. With shrimp, green beans, and bamboo shoots, it makes for a quick, fiery meal.

3 Min. Lesezeit

Gaeng Som Dai: Das schärfste Curry aus Südthailand

The South is considered to have the spiciest cuisine in Thailand. Proximity to Malaysia, Muslim influences, and the hot, humid climate have shaped a style of cooking that does not skimp on chili and turmeric. Gaeng Som Dai, in Thai แกงส้มปักษ์ใต้, is the southern answer to sour curry: deep orange from turmeric, and significantly spicier than the version from Central Thailand.

The paste already contains everything that would otherwise have to be laboriously purchased individually: chili, lemongrass, turmeric, garlic, and shrimp paste. The same principle applies as with all sour curries: no coconut milk, no creaminess, just a clear, fiery broth.

Anyone who has ever cooked a mild red or green curry will be surprised by how directly the heat hits in Gaeng Som Dai. It is a curry for those who like it honestly spicy but still want texture on their plate.

It is also typical for the South that fish and seafood appear more frequently than meat, accompanied by vegetables that can handle a bit of bite. Green beans and bamboo shoots remain crunchy in the hot broth and offer something to counter the heat, instead of just disappearing into it.

  • 4servings
  • 20 min.preparation time
  • 5/5on the THAANI scale

Shopping list

What you will also need

  • 1 jar of THAANI Gaeng Som Dai, use 2 tbsp for this recipe
  • 800 ml fish stock or vegetable broth
  • 400 g raw shrimp, peeled
  • 150 g green beans, cut into pieces
  • 100 g bamboo shoots, from a jar or can
  • 1 tbsp fish sauce
  • Juice of one lime
  • Fresh cilantro for garnishing

Preparation

  1. Prepare the broth. Bring the fish stock to a boil in a pot and stir in the paste until it has completely dissolved.
  2. Simmer the vegetables. Add the green beans and bamboo shoots and simmer for 6 to 8 minutes.
  3. Check the heat. Taste it and dilute with a little more broth if it becomes too intense. With a heat level of 5, this paste is the fieriest in our range.
  4. Add the shrimp. Add the shrimp and let them cook gently for 2 to 3 minutes until they turn pink.
  5. Season to taste. Season to taste with fish sauce and lime juice, and serve sprinkled with cilantro.
The spicier the paste, the more important the balance: fish sauce and lime bring Gaeng Som Dai back from the pure fire.

Variations or tips

  • If you want to mild down the heat, cook with more broth instead of less paste, otherwise the flavor will be missing in the end.
  • White fish, mussels, or firm tofu work just as well as shrimp.
  • A dash of coconut milk at the end is not traditional, but it makes the broth significantly more accessible for beginners.
  • Be sure to serve plenty of rice on the side; it is the real firefighter on the plate, not water or beer.

After opening, the paste keeps at +2 to +6 °C, ideally covered with a thin layer of oil. One jar makes about 10 servings, so you have plenty of room to slowly get used to the heat recipe by recipe.