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Gang Som PDF Print E-mail
Written by yorky   
Tuesday, 02 October 2007


Curry paste

  • 5 Large red chillies
  • 10 Red prik kee noo chillies
  • 5 Shallots, finely chopped
  • 10 Garlic cloves, finely chopped
  • 1 tblsp Shrimp paste
  • Pinch of salt

Gang Som

  • 450 gm Prawns, shelled and deveined (reserve the shells)
  • 1 Medium cauliflower, cut into small flowerettes*
  • 4 Chinese radishes, cut into 20 mm rounds*
  • 450 gm Chinese cabbage, coarsely chopped*
  • 1 Large handful of white dok kae
  • 1 ltr Water
  • 4 tblsp Curry paste (above)
  • 7 tblsp Tamarind paste
  • 10 tblsp Fish sauce
  • 3 tblsp Palm sugar

Pound all the ingredients of the curry paste together in a mortar and set aside

In a large pot, boil the water with the shrimp shells for 15 minutes, remove the shells from the pot. Add the curry paste and bring back to a boil.

Add the tamarind paste, fish sauce, and palm sugar, and bring back to a boil. Add the radish and cook for 5 minutes. Add the cauliflower and cook until almost tender.

Check the broth and add more tamarind paste, fish sauce, or palm sugar as necessary. Add the cabbage and cook for a further 5 minutes.

Turn off the heat, add the dok kae and mix.

*Gang Som works well with just about any vegetable but cooking times must be amended accordingly

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admin  - Thanks   |2009-03-28 20:39:48
Glad you liked it, please try some more and tell us how they went. Also, why
not add your own recipes, register first then share your recipes

Kirsty  - Great recipe !   |Register to hide IP address |2009-03-28 20:35:42
Tried this recipe yesterday.. it turned out great ! I used a paste from the
shop rather than making my own, but still great.

3.26 Copyright (C) 2008 / Copyright (C) 2007 Alain Georgette / Copyright (C) 2006 Frantisek Hliva. All rights reserved."


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