Vegan Gaeng Som (Orange Curry)
Gaeng Som, also known as sour curry or orange curry, is a vibrant and tangy Thai curry with deep roots in the country's rich culinary heritage. "Som" in Thai means both "orange" and "sour". Being named "sour curry" reflects its distinctive flavor profile. This curry is renowned for its bold and zesty taste, primarily derived from the use of tamarind as a souring agent. Originating in southern Thailand, Gaeng Som has become a staple in Thai cuisine, appreciated for its refreshing and spicy qualities. At Chakra we make the dish featuring a combination of fresh vegetables and diverse medley of flavors using tamarind, red chilis, lemongrass, galangal and kaffir lime leaves. A delicious dish made without coconut milk or oil. A great no oil option, yet as satisfying as heavier curries.
More about our Gaeng Som (Orange Curry)
Gaeng som, also known as orange curry, is a popular and refreshing Thai dish that is known for its unique combination of sour, sweet, and spicy flavors. This vibrant and aromatic curry is a staple in Thai cuisine and is loved for its zesty and tangy taste. Gaeng som is traditionally made with a variety of vegetables, herbs, and spices, along with a sour element such as tamarind or lime juice. Gaeng som is believed to have originated from Southern Thailand, where the use of citrus fruits in cooking is common. The name "gaeng som" translates to "orange curry" in Thai, which refers to the vibrant color of the curry due to the use of turmeric and other spices. The dish is typically made with a base of fish or shrimp broth, and often includes a variety of vegetables such as pumpkin, bamboo shoots, green beans, and eggplant. At Chakra we use all plant-based ingredients in our version of the curry. The protein is typically marinated in a mixture of spices and then added to the curry to simmer and absorb the flavors. The addition of protein adds a rich and savory element to the dish, balancing out the sour and spicy flavors. One of the key ingredients in gaeng som is tamarind, which gives the curry its signature tangy and sour taste. Tamarind is a tropical fruit that is commonly used in Thai cooking to add a tart and fruity flavor to dishes. Tamarind paste or pulp is mixed with water and strained to create a sour and tangy liquid that is added to the curry. In addition to tamarind, other sour elements such as lime juice or vinegar can also be used to enhance the flavor of the curry. To make gaeng som, the vegetables and protein are cooked in a mixture of coconut milk, fish or shrimp broth, and various spices such as turmeric, lemongrass, galangal, and kaffir lime leaves. The curry is simmered until the vegetables are tender and the flavors have melded together. The dish is then garnished with fresh herbs such as Thai basil, cilantro, and sliced chilies for a burst of color and flavor. When making gaeng som, it is important to pay attention to the balance of flavors. The spiciness of the dish can be adjusted to suit individual preferences, with the addition of more chilies for those who enjoy a fiery kick. One of the key techniques when making gaeng som is to prepare the curry paste from scratch. The paste is made by grinding together spices such as dried chilies, garlic, shallots in a mortar and pestle or food processor. The paste is then fried in oil to release the aromas and flavors before adding the vegetables, protein, and liquid ingredients. Gaeng som is a versatile dish that can be customized to suit individual tastes and dietary preferences. It is an especially well suited dish for vegans and vegetarians with the option of adding tofu or tempeh as a protein source. Gaeng som's refreshing and tangy taste makes it a popular choice for those looking for a light and healthy meal that is packed with flavor. Overall, gaeng som is a delicious and satisfying dish that exemplifies the beauty of Thai cuisine. Its unique combination of sour, sweet, and spicy flavors creates a harmony of tastes that is both comforting and invigorating.