Sour (Kaeng Som) Curry

Sour (Kaeng Som) Curry
400g by Mae Sri

£3.99

Product Code: C022 - Brand: Maesri
Postal Weight: 0.43 kg

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Sour (Kang Som) Curry Paste (400g) by Mae Sri

Kang Som is a famous soup in Thailand. It can served for dinner, lunch or even as late night snack. The dish is well known in Thailand for its spicy, sour flavor as well as its orange appearance in soups.

Thai curry dishes contain coconut or peanuts. Sour curry paste doesn’t contain either of those common ingredients. Instead, it contains various other ingredients and is most commonly used in Thai soups. Kang in Thai means spicy curry, whereas som means orange. The dish, sour curry paste is most often used to make an orange spicy sour soup.

Foreigners would most likely describe Kang Som as orange curry soup. This soup contains many vegetables and is usually served with shrimp or fish. The vegetables used are carrots, Chinese cabbage and long green beans. Catfish or any white fish can also be used. The sour curry paste contains red chillis, red shallots, fish or shrimp paste and tamarind juice. The tamarind juice is what gives the paste and soup its sour flavor. The red chillis gives the soup a spicy taste. This dish is commonly served with rice and an omelet.

Sour curry paste comes fully blended and is packaged in a small 114 gram container or can. Just take a spoonful of the amount of paste you want and place it in the soup. If its not spicy or sour just add a little more. Afterwards, you have a spicy, sour delicious, flavorful soup that is healthy and tasty.

The Mae Sri company has been around for years. The company takes great pride in the fact that its curry contains no food preservatives and natural pure ingredients. In addition, the sour curry paste doesn’t contain any food coloring. The company exports food throughout Thailand and Asia.

No Artificial Colours. No Preservatives. No Monosodium Glutamate. 

Ingredients: 

Fresh fish 600-800g (clean and cut into 2-inch pieces), fresh long bean or any fresh vegetables (cut into pieces), tamarind juice 2-2 1/2 cups (crush dried tamarind with 2 cups of water), fish sauce 3 tbsp 

Cooking Directions: 

1. 300g of fish, bring to a boil until done, select only meat blend well with 6 tbsp (100g) of Maesri's Kaeng Som curry paste 

2. 10 cups of water, bring to a boil, mix curry paste (take from Step 1), stir well, add fresh vegetable and fish 

3. Add tamarind juice, fish sauce, sugar as you like the taste should be sour-salty and a little sweet. Cook for a moment 

Use a dry and clean spoon, seal lid tightly and refrigerate after opening. 

Store in a cool dry place. Avoid direct sunlight.

Ingredients: Dried Red Chilli (39%), Shallot, Salt, Sugar, Tamarind Juice (5%).

Product of Thailand

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