---
title: Gaeng Som (Thai Sour Curry with Shrimp and Vegetables)
servings: 4
prep time: 15 minutes
cook time: 15 minutes
source: https://mycibora.com/recipes/thai-sour-orange-curry-shrimp
---

Gather @red curry paste{2%tbsp}.

Bring the @water{1%l} to a boil with the curry paste and @tamarind paste{2%tbsp}, whisking until fully dissolved into a thin, sharp broth.

Add the @carrot{1} and @zucchini{2} and simmer until nearly tender, about 6 minutes. ~{6%minutes}

Add the @cabbage{150%g} and simmer 3 minutes more. ~{3%minutes}

Season with @fish sauce{2%tbsp} and @palm sugar{1%tbsp}, tasting for a sour-forward, salty broth — gaeng som should pucker, not round out like a coconut curry.

Add the @shrimp{400%g} and simmer just until pink and curled, about 3 minutes — pull it the moment it's opaque. ~{3%minutes}

Taste one more time and adjust the balance.

Ladle over @jasmine rice{300%g}, or eat it brothy on its own like a soup.