Gang Som | Vegetable | Thai Curries

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Thai Curries

Vegetable

Gang Som

Written by yorky

Tuesday, 02 October 2007

Ingredients

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

Method

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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