Gaeng Som Cha Om (Sour Curry with Acacia Omelette)

Gaeng Som must be one of the few 'curries' I've yet to touch on; my preference for Northern and Central Thai cuisine means I often overlook dishes from South Thailand, perhaps unfairly. To this end today's recipe and the next will focus on southern Thai food.

Gaeng Som is more soup like than other curries and has a simple and aromatic paste making it an easy dish to pull off. It's sourness comes from a combination of tamarind paste and lime juice. Any combination of crunchy vegetables can feature in a gaeng som but keeping it traditional, I've just used bamboo shoots. A popular addition; acacia omelette (kai jeow cha om) helps to provide a pleasing textural contrast and soaks up some of the broth.

For 4 small bowls use:

• 200g peeled prawns
• 200g of drained and rinsed bamboo shoots, sliced
• 50ml of taramind concentrate
• juice of 1 lime
• small handful of peeled Thai shallots
• small handful of dried red chillies
• 4 or 5 fingers of krachai (galingale) chopped
• 1 teaspoon of shrimp paste
• 2 cups of chicken or vegetable stock
• a big splash of fish sauce

and for the accompanying acacia omelette follow this recipe

Begin by making the acacia (cha om) omelette, cutting it into squares and keeping warm while you make the curry.
Make the curry paste by pounding the dried red chillies, shallots, shrimp paste and krachai in a mortar, working it until you have a well blended red paste. The krachai will be one of the predominant flavours of the dish whilst the chillies give it it's orangey/red colour.
Boil the chicken stock in a large pan and pop in all the prepared paste, mixing well. Turn down the heat to a simmer.
Add in the bamboo shoots and cook for 2 minutes, then add in the tamarind and fish sauces.
Next in go the prawns- 3 minutes or so for raw, 1-2 for pre-cooked.
Finally squeeze in the lime juice, give everything a final quick stir and stir with freshly cooked rice.
Serve the acacia omelette both in and on the side of your gaeng som.