curry
Gaeng Som Pla
แกงส้มปลา
Medium
Gaeng Som Pla is the fish version of Thailand's sour curry — fragrant broth sharpened with tamarind, loaded with vegetables, and always made without coconut milk for a clean, bright flavour.
Cultural Origin
Gaeng som pla is the canonical sour fish curry of Central and Southern Thailand, built on a tamarind-and-chili paste with no coconut milk. The Central version uses freshwater fish such as snakehead with vegetables like cauliflower, kradon or morning glory, while the southern version (gaeng som tai) is far hotter, turmeric-yellow and uses sea fish. It is a household and shophouse staple rather than a royal-court dish.
Regional Variants
| Region | How it differs |
|---|---|
| Central | Central gaeng som pla uses tamarind-and-chili paste with freshwater fish and vegetables like cauliflower or kradon, in a thin sour broth. |
| Southern | Southern gaeng som tai is hotter, turmeric-yellow and made with sea fish and southern vegetables. |
Allergens & Sensitivities
fishshellfishshrimp pastegarlicchili
Key Ingredients
- fish
- tamarind paste
- sour curry paste
- vegetables
- fish sauce
Where to Try It
Central Thai restaurants and home cooking throughout the Chao Phraya basin.
Tips
- Pair with steamed jasmine rice and a mild dish to balance the sourness.