Kaeng som or gaeng som or Asam rebus or Thai/Lao/Malaysian sour curry is a sour and spicy fish curry or soup with vegetables popular in Southeast Asia. The curry is characteristic for its sour taste, which comes from tamarind. The recipe uses palm sugar to sweeten the curry.
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%).