Kaeng Som Pla Sour Fish Curry

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Floating markets

📍 Where this dish comes from: Floating markets (Damnoen Saduak, Amphawa) · Floating markets
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Kaeng Som Pla Sour Fish Curry, plated and ready to serve

Kaeng Som is entirely different from coconut-based Thai curries — it uses no coconut milk at all, relying instead on tamarind for sourness and a sharp chili-shrimp paste for heat and depth. The Southern Thai version is significantly more sour and more fiery than the Central version, and the result is a bold, palate-challenging soup that is deeply satisfying in small amounts.

What You’ll Need

Ingredients for Kaeng Som Pla Sour Fish Curry

Kaeng Som Pla Sour Fish Curry

A fiery, sour Southern Thai curry — firm fish in a tamarind-based broth with papaya and the distinctive Southern chili paste.
Print Recipe
Prep Time: 20 minutes
Cook Time: 20 minutes
Total Time: 40 minutes
Course: Main Course
Cuisine: Thai
Servings: 4 servings
Calories: 260kcal

Ingredients

  • 500 g firm white fish fillets (snapper, barramundi) cut into chunks
  • 1 litre fish stock or water
  • 2 tbsp tamarind paste
  • 4 tbsp fish sauce
  • 200 g daikon or jicama cut in batons
  • 6 dried chilies Kaeng Som paste
  • 3 shallots Kaeng Som paste
  • 1 tbsp shrimp paste Kaeng Som paste
  • 1 tsp turmeric Kaeng Som paste
  • 2 tbsp coconut oil
  • 1 tsp erythritol
  • Long beans or green beans (optional)

Instructions

  • Pound all paste ingredients in a mortar to a smooth paste.
  • Fry the paste in oil 3–4 minutes over medium heat.
  • Add stock or water and bring to a boil.
  • Add tamarind paste, fish sauce, and erythritol.
  • Add daikon or jicama. Simmer 8 minutes.
  • Add fish pieces. Simmer gently 5–6 minutes until just cooked.
  • Taste — it should be sour, spicy, and deeply savoury.

Nutrition

Serving: 1serving | Calories: 260kcal | Protein: 32g | Fat: 10g | Fiber: 1.5g
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Cooking Kaeng Som Pla Sour Fish Curry in the kitchen

Health Benefits

  • Turmeric in the paste contains curcumin, one of the most studied anti-inflammatory compounds.
  • White fish provides lean protein with an excellent amino acid profile.
  • Tamarind contains organic acids that are traditionally valued for digestive support.

Pairs Well With

  • Cauliflower Khao Neow Sticky Cauliflower
  • Jicama Som Tam Green Papaya Style Salad
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