Get ready to embark on a culinary journey that will transport your taste buds straight to the vibrant streets of Thailand! This extraordinary Kaeng Som (sour curry) is not just a meal, but a symphony of flavors that will make your kitchen come alive with authentic Thai zest. Imagine a dish so bold and refreshing, it combines the crisp water spinach, succulent fish, and a broth that dances between sweet, sour, and spicy - all in just 45 minutes! Whether you're a Thai cuisine enthusiast or an adventurous home cook, this recipe promises to revolutionize your dinner routine with its irresistible complexity and simplicity.
Prep Time: 15 mins
Cook Time: 30 mins
Total Time: 45 mins
Cuisine: Thai
Serves: 4 servings
Ingredients
- 1 bunch of phak bung (water spinach)
- 200g fish (your choice)
- 2 tablespoons tamarind paste
- 2 tablespoons fish sauce
- 1 tablespoon chili paste
- 1 tablespoon sugar
- 2 cups water
- 1 tablespoon vegetable oil
Instructions
- Prepare the ingredients by washing the water spinach thoroughly and cutting it into 2-inch lengths. Clean the fish and cut into bite-sized pieces.
- In a medium saucepan, heat the vegetable oil over medium heat. Add the chili paste and stir-fry for 1-2 minutes until fragrant, releasing its aromatic oils.
- Pour in the water and bring to a gentle boil. Add tamarind paste, fish sauce, and sugar. Stir well to create a balanced sweet, sour, and savory broth.
- Carefully add the fish pieces to the simmering broth. Cook for 5-7 minutes or until the fish is nearly cooked through.
- Add the water spinach to the pan and cook for an additional 2-3 minutes. The vegetables should remain crisp and bright green.
- Taste the broth and adjust seasoning if needed, adding more fish sauce or sugar to balance the flavors.
- Remove from heat and transfer to a serving bowl. Garnish with fresh chili slices if desired.
- Serve hot with steamed jasmine rice, allowing the tangy and spicy broth to complement the rice perfectly.
Tips
- Choose the freshest water spinach possible - its crisp texture is crucial to the dish's success.
- Use a good quality fish that can hold its shape during cooking, like sea bass or snapper.
- Balance is key in Thai cooking - taste and adjust your broth carefully to achieve the perfect sweet-sour-spicy harmony.
- Don't overcook the vegetables; they should remain bright green and slightly crunchy.
- For an extra flavor boost, consider adding a few kaffir lime leaves during cooking.
- If you can't find tamarind paste, you can substitute with lime juice, though the flavor will be slightly different.
- Serve immediately after cooking to enjoy the maximum flavor and texture of the ingredients.
Nutrition Facts
Calories: kcal
Carbohydrates: g
Protein: g
Fat: g
Saturated Fat: g
Cholesterol: mg
