Thailand - Sour Prawn Curry (Gaeng Som Gung)

Sour Prawn Curry 

(Gaeng Som Gung)

Ingredients

-       16 fresh prawns about 3" long

-       4 cups of chicken stock

-       3 tablespoons of sesame oil

-       1 tablespoon ginger, freshly ground

-       2-3 tablespoons of sour curry paste

-       1/4 cup fish sauce - nam pla

-       1 tablespoon tamarind concentrate mixed with 3 tablespoons water

-       1-2 tablespoons palm sugar (to taste)

-       2 cups of very coarsely chopped green vegetables

-       1 cup of pineapple chunks (preferably fresh)

Directions

-       Peel, de-vein, and behead the shrimp, leaving only the small tail shells on.

-       Add three tablespoons of sesame oil, one tablespoon of freshly ground ginger, and the sour curry paste

-       Mix and leave to marinade for one hour.

-       Heat a wok and then stir fry the prawns in the marinade until they just starts to change colour.

-       Remove from the stove and set aside

-       Heat the stock to simmering point.

-       Add all the ingredients except the prawns and pineapple, and return it to the boil.

-       Add the prawns, and the marinade and simmer until the prawns are cooked through.

-       Add the pineapple, bring to the boil and then serve.

Note: that this can also be prepared as a stir fry dish by simply omitting the chicken stock. (If it is a little dry, then add a couple of tablespoons of stock to the wok).