How to Cook Thai Sour Curry with Shrimp | Gaeng Som Cha-Om Goong | แกงส้มชะอมกุ้ง | Recipe #59

Amy is missing Thailand so in this cooking tutorial she will teach you how to make a traditional Southern Sour Curry with Shrimp and Acacia omelette exactly the way it is made in our home in Sichon, Thailand. Our new website at www.worldofthaifood.com will launch 10 march 2021.
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Thai Sour Curry with Shrimp | Gaeng Som Cha-Om Goong Recipe (Serve 4)
0.75-1l water (33oz) max. Amount depends on how much "soup" you want.
400 grams (1lb) shrimp
100 grams (3.5 oz) sour curry paste
1 tbsp palm sugar
1-2 tbsp fish sauce
4 tbsp tamarind purée
1 Acacia omelette (Recipe video coming next. Fresh acacia mixed with 2-3 eggs and a a bit of fish sauce that you fry in a bed of hot oil. )
Lime for topping when served
Music on license from Epidemic sound.
Filmed on Fuji X-T4

[@RB_FromKerala]

Mouthwatering recipe madam..u have amazing skills

[@WorldofThaiFood]

🙏 Thank you

[@SpoonForkHeart]

Such a wonderful video and recipe. I have been thinking about making this one too. My cameraman (husband) asked me to tell you to tell your cameraman (husband) "HELLO from USA". We really like his filming style. Maybe we can share tips and ideas.

[@WorldofThaiFood]

Thank you very much! Anders(cameraman/husband) says he’s really glad you like his filming style. He’s happy to talk gear and technique anytime. I’m currently back in Thailand for a couple of months but we could do a 3-way video call anytime 🙏 otherwise, his Instagram handle is @raafphotography in case your hubbie wants to drop a DM and talk tips and idea ❤️🙏🙏🏻

[@jpviernes]

Looks wonderful🍲

[@WorldofThaiFood]

🙌🙏 Thank you! Make it 🌶🚀

[@bobbrauer6954]

In the beginning... is that boiling water? How much? Also, I made your sour curry paste from scratch, but for me the shrimp paste was a bit strong...I did however use Vietnamese shrimp paste since that is what I had. Is there a difference? Thanks for the video!

[@WorldofThaiFood]

You add water depending on how “soupy” you want it but I’d say 0.75-1 liter (-33oz) max. Never tried the Vietnamese one, but logically you can reduce or skip shrimp paste then adjust the taste with salt and fish sauce. Remember do not use too much fish sauce 😊

[@shamaleevanderpoorten1157]

Amazing! I literally just made this following your recipe. So delicious!

[@WorldofThaiFood]

Fantastic! Glad to know you like my recipe. I really appreciate the feedback 🙏

[@drgeorgek]

Yummo

[@WorldofThaiFood]

Correct! This was delicious - try to make the paste. It’s super easy and you’ll love the result 🙏🌶

[@drgeorgek]

@@WorldofThaiFood have made it! Thank you so much 😊

[@WorldofThaiFood]

@@drgeorgek ⭐️

[@pseudonymmcfakename7548]

Looks like a wonderful recipe!

[@WorldofThaiFood]

It’s amazing. Give it a try 🙏 Thanks