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Fish, South and Southeast Asian

Gaeng Som Fish Curry with Jasmine Rice

Gaeng som is a sour, spicy curry from Southern Thailand, traditionally made without coconut milk. This version with cod, cabbage, and green beans serves 4 in 40 minutes, at a medium difficulty level, for about €4.00 per person. The key to getting it right is a bright broth balanced between sour, spicy, and sweet.

Tonight, gaeng som, the sour and spicy curry from Southern Thailand, no coconut, made with fish, vegetables, and jasmine rice.

Gaeng Som Fish Curry with Jasmine Rice
Total time
40 min
Difficulty
Medium
Cost per person
€4.00
Calories per person
480 kcalcalculated by Kiloach, your weight coach
Season
Summer, Fall

Gaeng som stands apart from the coconut curries most people know. Here there's no coconut milk, no cream, just a clear, sour, spicy broth built on a paste of chilies, shallots, and ginger. The fish cooks in generous chunks, the cabbage and green beans keep their bite, and lemon juice brings the tang that stands in for traditional tamarind. It's a bold, bright curry that wakes up your palate without ever feeling heavy.

This dish works well for a weeknight dinner when you want something a little more involved without spending the whole evening in the kitchen. It suits people who love vivid, fragrant flavors more than kids who shy away from spice. Served with jasmine rice on the side, everyone can spoon out their own balance of rice to curry, making it easy to share with family or with friends curious about Thai cooking.

The ingredients

4 people

Fish counter

  • Cod fillets 600 g

Fruits and vegetables

  • Green beans 200 g
  • White cabbage 200 g
  • Shallots 3
  • Garlic 3 cloves
  • Fresh red chili 3
  • Fresh ginger 2 tsp
  • Lemon 2

Pantry

  • Shrimp pasteoften in the pantry 1 tsp
  • Turmericoften in the pantry 1 tsp
  • Fish sauceoften in the pantry 3 tbsp
  • Sugaroften in the pantry 2 tsp
  • Jasmine riceoften in the pantry 300 g

Allergens Shellfish, Fish

The step by step recipe

  1. Pound or blend the chilies, shallots, garlic, ginger, turmeric, and shrimp paste into a thick paste.

    Blend with a splash of water if your blender struggles.

  2. Bring 1 liter of water to a boil, stir in the paste, and let it simmer. 8 min

    The broth should be fragrant, a well dissolved paste avoids lumps.

  3. Add the shredded cabbage and the green beans cut into pieces. 8 min

    The vegetables should stay slightly firm.

  4. Add the fish in large chunks, the fish sauce, sugar, and lemon juice, then let it cook gently. 6 min

    The original tamarind is replaced with lemon, add it in two batches to control the sourness.

  5. Cook the jasmine rice, drain it, and serve the curry hot alongside. 12 min

    This dish is eaten with several spoonfuls of rice for every spoonful of curry.

Our tips to get it right

  • Taste the broth after adding the fish sauce, sugar, and the first half of the lemon juice, then adjust the sourness before adding the rest.
  • Cut the fish into fairly large chunks, since it breaks apart easily as it cooks and smaller pieces would fall apart into the broth.
  • Make the spice paste ahead of time if you want to save effort on the night, it keeps for a day in the fridge in a sealed jar.

The variations

  • Swap the cod for another firm white fish like pollock or hake, the cooking time stays the same.
  • For a vegetarian version, replace the fish with firm tofu and swap the shrimp paste for a plant based chili paste, adjusting the seasoning with a bit more fish sauce substitute or soy sauce.
  • For a milder version that works better for kids, cut back to a single chili and remove the seeds before blending.

What to serve it with

  • Plain jasmine rice
  • Fresh sliced cucumber
  • Iced green tea

Storage

The curry keeps for 2 days in the fridge in a sealed container, since fish doesn't hold up well for longer storage. It doesn't freeze well either, as the fish and vegetables would lose their texture. Reheat it gently over low heat without letting it boil, so the fish doesn't dry out.

Questions about this dish

Can you substitute the shrimp paste?

Yes, you can replace it with an extra spoonful of fish sauce or just leave it out, the flavor will be a touch less deep but the curry still works. It's the easiest ingredient to adjust based on what you have on hand.

Can you make the spice paste ahead of time?

Yes, you can make it the day before and keep it in the fridge in a sealed jar. This saves you time on the day you're cooking, especially useful after a long workday.

Why shouldn't you add coconut milk?

Gaeng som is defined precisely by the absence of coconut, unlike the more familiar Thai curries. It's that clear, sour broth that gives it its identity, adding coconut milk would turn it into a completely different dish.

What fish works if you don't have cod?

Choose a firm white fish that holds up well in simmering broth, like pollock, hake, or monkfish. Avoid delicate fish that would fall apart completely in the liquid.

How long does it take to make a gaeng som fish curry with jasmine rice?

Count 40 min in total, prep and cooking included. The recipe is rated “medium”.

How many calories are in a gaeng som fish curry with jasmine rice?

About 480 kcal per serving, for a recipe meant for 4 people. Calories are calculated by Kiloach, your weight coach, the app that partners with Mon Chou.

How much does a gaeng som fish curry with jasmine rice cost?

About €4.00 per serving, or €16.00 for 4 people, based on average supermarket prices.

What allergens does this recipe contain?

This recipe contains shellfish, fish. Always check the labels of the products you buy.

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