Khrung Gairng Som
Storage 2 months Cooks in 30 minutes Difficulty EASY
Once in a while I get asked if I can teach sour yellow curry at my Thai cooking class here in Khao Lak. This curry, usually served with a Cha-Om omelette is called Gairng Som Kai Cha Om in Thai. It is a popular sour curry from Southern Thailand.
Recently I cooked this curry with Michael from Denmark and we started by first making the yellow curry paste to use with Sour Yellow Curry with Cha-Om Omelette.
So here is my recipe for the yellow curry paste we used if you fancy making not only my sour yellow curry recipe but any other Thai yellow curry.
There are only five ingredients which should be easy to source from any super market so it is really simple to prepare. The only hard part about making a decent Thai curry paste is the time it takes to smash all the ingredients together in a pestle and mortar.
It should take around 30 minutes until a nice paste is formed. Blending the ingredients in a food processor can help in the beginning but only blending will not break up all the ingredients properly.
- 10 dried red chilli
- 7 red chilli
- 5 cloves of garlic
- 1 thumb length piece of turmeric chopped
- 2 good pinches salt
- Smash the dried chillies and salt in a pestle and mortar.
- Add the rest of the ingredients and smash together for around 30 minutes or until a nice thick paste is formed.
Alternatively you can blend the ingredients together but the curry paste tastes much better if smashed by hand in a pestle and mortar.
Store in the fridge for up to two months.
Yellow curry paste is a core ingredient for Sour Yellow Curry. Hope you enjoy my Khrung Gairng Som. Khop Khun Ka from Apple 🍎 Riverside Thai Cooking in Khao Lak.