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How to Make Authentic Thai Chicken Gaeng Som with Fish Sauce

Discover the bold flavors of Thailand with this tangy and savory Gaeng Som curry. Tender chicken simmers in a tamarind-infused broth, perfectly balanced with fish sauce and a medley of vegetables. This dish offers a true taste of Thai cuisine that's sure to become a favorite in your recipe collection.

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Recipe Details

Prep Time

20 minutes

Cook Time

25 minutes

Servings

4

Difficulty

Intermediate

Simple Summary

Gaeng Som is a vibrant, sour Thai curry that balances tangy tamarind with savory fish sauce and tender chicken. This version offers a delightful blend of flavors that's both comforting and invigorating.

Recipe Details

  • Prep Time: 20 minutes
  • Cook Time: 25 minutes
  • Total Time: 45 minutes
  • Servings: 4
  • Difficulty: Intermediate

Ingredients

  • 500g boneless, skinless chicken thighs, cut into bite-sized pieces
  • 2 tablespoons vegetable oil
  • 3 tablespoons Thai curry paste (preferably Gaeng Som paste)
  • 2 cups chicken broth
  • 2 tablespoons tamarind paste
  • 3 tablespoons fish sauce
  • 2 tablespoons palm sugar (or brown sugar)
  • 200g green papaya, peeled and julienned
  • 100g long beans, cut into 2-inch pieces
  • 1 cup pineapple chunks
  • 2 kaffir lime leaves
  • 2 Thai bird's eye chilies, sliced (optional)
  • Fresh cilantro for garnish

Instructions

  1. Heat vegetable oil in a large pot over medium heat. Add the curry paste and stir-fry for 1-2 minutes until fragrant.

  2. Add the chicken pieces to the pot and cook for 3-4 minutes, stirring occasionally, until the chicken is lightly browned.

  3. Pour in the chicken broth and bring to a simmer. Add tamarind paste, fish sauce, and palm sugar. Stir well to combine.

  4. Add the green papaya, long beans, and pineapple chunks to the pot. Simmer for 10-12 minutes or until the vegetables are tender and the chicken is cooked through.

  5. Tear the kaffir lime leaves and add them to the curry along with the sliced chilies (if using). Simmer for an additional 2 minutes.

  6. Taste and adjust seasoning if needed, adding more fish sauce for saltiness or palm sugar for sweetness.

  7. Remove from heat and let stand for 5 minutes before serving.

  8. Garnish with fresh cilantro and serve hot with steamed jasmine rice.

Chef's Notes

  • For a more authentic flavor, use green papaya if available. If you can't find it, substitute with green mango or additional long beans.
  • Adjust the spiciness by adding more or fewer Thai bird's eye chilies.
  • This curry tastes even better the next day, so don't hesitate to make extra for leftovers.
  • Store in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop, adding a splash of water if needed.

Nutritional Info

Per serving (approximately): 350 calories, 18g protein, 20g carbohydrates, 22g fat. This dish is rich in vitamin C from the papaya and pineapple, and provides a good source of lean protein from the chicken. The fish sauce adds beneficial minerals like iodine and selenium.

Serving Suggestions

Serve this vibrant curry over a bed of steamed jasmine rice to soak up the flavorful broth. For a complete Thai meal, pair it with a side of som tam (green papaya salad) and a refreshing Thai iced tea. Garnish with extra cilantro and lime wedges for added freshness. This dish is perfect for a weeknight dinner or as the star of a Thai-themed dinner party.