Geng som pla (Sour curry with vegetables and fish)

    1 hour

    Geng som, literally "sour curry", gets its sourness from tamarind juice. Usually it has fish or seafood cooked in it. Geng som can seem more like a soup than a curry, but initially a curry paste is made to use as a base for the dish.


    Bangkok (Krung Thep Maha Nakhon), Thailand
    2 people made this

    Serves: 4 

    • For the paste
    • 5 dried red chillies, reconstituted in water
    • 50 g boiled fish meat (such as perch, trout or catfish), skin and bones removed
    • 4 shallots, sliced
    • 1 teaspoon salt
    • 1/2 teaspoon fermented shrimp paste
    • For the soup
    • 1 to 1 1/2 litres fish or chicken stock
    • 1/2 - 1 tablespoon palm sugar
    • 1 small white radish, cut into bite sized pieces
    • 2 medium carrots, cut into bite sized pieces
    • 1/2 head cauliflower, cut into bite sized pieces
    • 150 g fish (same as above) cut into chunks
    • 50 g French beans, cut into bite sized pieces
    • 2-3 tablespoons fish sauce
    • 3-4 tablespoons tamarind juice

    Prep:20min  ›  Cook:40min  ›  Ready in:1hr 

    1. First, make the curry paste. Place the paste ingredients in a mortar and pound it all together one ingredient at a time until it forms a smooth paste.
    2. Place the stock into a pot and bring to a simmer. Add the curry paste and sugar and stir.
    3. Add the radish, carrots and cauliflower and cook until just done. Add the fish and French beans and cook until the fish is done, about 5 minutes.
    4. Season with the fish sauce and tamarind juice. Taste and adjust if needed.
    5. Place in a large bowl and serve.

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    Reviews in English (1)


    Very yummy, I only used 1tsp of red curry paste due to small children and they loved it. We didn't have bamboo shoots. We added a bit of lemon grass as well.  -  13 Sep 2013  (Review from Allrecipes AU | NZ)