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Kaeng som kung dok khae
Kaeng som kung dok khae
Kaeng som kung dok khae, also known as sour curry with shrimp and dok khae leaves, is a delicious Thai dish. It’s a tangy and spicy curry made with tamarind juice, shrimp, and an assortment of vegetables like dok khae leaves, tomatoes, and onions. The flavor profile of this dish is a wonderful balance of sourness, spiciness, and the natural sweetness of the shrimp. It’s often served with steamed rice to complement the flavors.
Ingredients
- 1 pound shrimp peeled and deveined
- 2 cups dok khae leaves (or substitute with pea eggplants)
- 2 tomatoes cut into wedges
- 1 onion sliced
- 2 tablespoons tamarind paste
- 4 cups water
- 2 tablespoons fish sauce
- 1 tablespoon palm sugar (or substitute with brown sugar)
- 2 Thai bird’s eye chilies sliced (adjust according to spice preference)
- Fresh cilantro leaves for garnish
- Steamed rice to serve
Instructions
- In a large pot, bring the water to a gentle boil. Add the tamarind paste and stir until it dissolves completely.
- Add the shrimp, dok khae leaves, tomatoes, and onion to the pot. Let it simmer for about 5 minutes until the shrimp turn pink and are cooked through.
- Stir in the fish sauce and palm sugar, adjusting the amount to your taste preferences. If you like it spicier, you can add the Thai bird’s eye chilies at this stage.
- Allow the curry to simmer for another 2-3 minutes to let the flavors meld together.
- Remove the pot from heat and garnish with fresh cilantro leaves.
- Serve the Kaeng som kung dok khae hot with steamed rice.
Disclaimer
Some parts of recipe maybe AI-generated.
Nutrition
Calories: 74kcal (4%)Carbohydrates: 17g (6%)Protein: 2g (4%)Fat: 0.4g (1%)Saturated Fat: 0.1g (1%)Polyunsaturated Fat: 0.1gMonounsaturated Fat: 0.05gSodium: 722mg (31%)Potassium: 428mg (12%)Fiber: 3g (13%)Sugar: 11g (12%)Vitamin A: 740IU (15%)Vitamin C: 44mg (53%)Calcium: 29mg (3%)Iron: 1mg (6%)
Disclaimer
Nutritional information for this recipe is an approximation and is not to be construed as medical advice.
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