Gaeng Som Pak (Southern Sour Curry with Mixed Vegetables)
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Ingredients
- 250 g firm tofu, cubed
- 1 courgette, diced
- 3 shallots
- 3 dried red chillies
- 2 tbsp tamarind paste
- 2 tbsp soy sauce
- 1 tbsp palm sugar
- 150 g white cabbage
Nutrition (per serving)
- Calories
- 162 kcal
- Protein
- 12 g
- Carbohydrate
- 14.1 g
- of which sugars
- 10.9 g
- Fat
- 5.7 g
- of which saturates
- 1 g
- Fibre
- 3.2 g
- Salt
- 1.29 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Blend the shallots and dried red chillies with a splash of water to a rough paste.
- 2
Fry the paste in a little oil in a pan for 2 minutes until fragrant.
- 3
Pour in 400ml water and the tamarind paste, bring to a simmer and cook for 5 minutes.
- 4
Add the cabbage and courgette and simmer for 6 minutes until tender.
- 5
Add the tofu and simmer for 2 minutes to heat through.
- 6
Season with the soy sauce and palm sugar, balancing the broth sharp, salty and a little sweet, then serve with jasmine rice.
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