curry
Sour Curry
แกงส้ม
Medium
Gaeng Som is a sharp, sour, water-based curry without coconut milk — made with tamarind or sour fruits, vegetables, and fish or prawns. It has a bracing, tangy flavour unlike any other Thai curry.
Cultural Origin
Gaeng som is a Central and Southern Thai sour curry built on a tamarind-and-chili paste with no coconut milk, producing a thin, fiery, sour-spicy broth. Central versions use tamarind for sourness and often include fish, prawn or kradon (vegetable-marrow) with vegetables. The southern version (gaeng som tai) is hotter, with turmeric and shrimp paste.
Regional Variants
| Region | How it differs |
|---|---|
| Central | Central gaeng som is sour-spicy, tamarind-based, with white fish and vegetables like cauliflower or green papaya. |
| Southern | Southern gaeng som tai is hotter, more sour and tinted yellow with turmeric, often with sea fish or shrimp. |
Allergens & Sensitivities
fishshellfishshrimp pastegarlicchili
Key Ingredients
- sour curry paste
- tamarind
- fish or prawns
- vegetables
- fish sauce
Where to Try It
Central and southern Thai home cooking; Isan and southern restaurants.
Tips
- The sourness level varies dramatically by region — southern gaeng som is significantly more intense than Bangkok versions.