Xeth_
Tasty Apprentice
Indulge in the tangy and spicy flavors of Southern Thai cuisine with Gaeng Som Pla Chon!
**Ingredients**:
- 500g snakehead fish (or any firm white fish), cleaned and cut into chunks
- 4 cups water
- 2 tbsp tamarind paste
- 2 tbsp fish sauce
- 1 tbsp palm sugar
- 1 cup mixed vegetables (like long beans, carrots, and green papaya)
- 2 kaffir lime leaves, torn
- Fresh cilantro for garnish
**Curry Paste**:
- 5 dried red chilies, soaked and deseeded
- 4 cloves garlic
- 3 shallots
- 1 tsp shrimp paste
- 1 tbsp turmeric, chopped
- 1 tbsp galangal, chopped
**Instructions**:
1. Blend all curry paste ingredients into a smooth paste.
2. In a pot, bring water to a boil. Add the curry paste and simmer for about 10 minutes.
3. Stir in tamarind paste, fish sauce, and palm sugar, adjusting to taste.
4. Add mixed vegetables and cook until they are tender.
5. Add the fish chunks and kaffir lime leaves, cooking until the fish is just done.
6. Remove from heat and garnish with fresh cilantro.
7. Serve hot with steamed rice and enjoy the spicy, sour, and aromatic Gaeng Som Pla Chon!

- 500g snakehead fish (or any firm white fish), cleaned and cut into chunks
- 4 cups water
- 2 tbsp tamarind paste
- 2 tbsp fish sauce
- 1 tbsp palm sugar
- 1 cup mixed vegetables (like long beans, carrots, and green papaya)
- 2 kaffir lime leaves, torn
- Fresh cilantro for garnish

- 5 dried red chilies, soaked and deseeded
- 4 cloves garlic
- 3 shallots
- 1 tsp shrimp paste
- 1 tbsp turmeric, chopped
- 1 tbsp galangal, chopped

1. Blend all curry paste ingredients into a smooth paste.
2. In a pot, bring water to a boil. Add the curry paste and simmer for about 10 minutes.
3. Stir in tamarind paste, fish sauce, and palm sugar, adjusting to taste.
4. Add mixed vegetables and cook until they are tender.
5. Add the fish chunks and kaffir lime leaves, cooking until the fish is just done.
6. Remove from heat and garnish with fresh cilantro.
7. Serve hot with steamed rice and enjoy the spicy, sour, and aromatic Gaeng Som Pla Chon!