Kaeng som is a sour, water-based Thai curry that is typically prepared with fish or shrimps and a thick paste that usually incorporates shallots, chilis, and shrimps. The dish comes in numerous varieties, and it can greatly differ depending on the region.
In southern Thailand, it often incorporates turmeric and is occasionally listed on the menus as orange or yellow curry, but it should not be confused with the classic, coconut-based yellow curry known as kaeng kari. The varieties found in central regions are usually enriched with tamarind pulp that gives the dish its typical sour flavor.
MAIN INGREDIENTS
This fiery Thai fish curry is usually associated with Central Thailand, although similar varieties can be found throughout the country. The most popular version consists of fresh rice noodles (khanom chin) that are served with a thick and spicy curry which is based on coconut milk, white fish, and a thick curry paste that usually combines freshly ground chilis, lemongrass, shrimp paste, turmeric, and garlic.
The dish is traditionally accompanied by fresh vegetables, lemon basil, and fried chilis. Traditionally, it comes topped with hard-boiled eggs.
OTHER VARIATIONS OF Curry
Roughly translated as boat noodle soup, this Thai dish was initially sold from boats that navigated through Bangkok canals. The base is made with different types of noodles that are doused in a flavorsome beef broth, while the toppings usually include beef or pork, meatballs, bean sprouts, morning glory, and pork’s liver.
Traditionally, the dish is finished off with the addition of animal blood, which provides thickness and imparts a distinctive flavor. Nowadays, boat noodles can be enjoyed in restaurants and various street stalls, but locals and tourists alike flock to the so-called boat noodle alley, where most vendors specialize in the preparation of this dish.
Roti sai mai is a sweet Thai snack consisting of a pandan-flavored pancake (roti) that is filled with cotton candy. The pan-fried pancake is similar to a crêpe, and it has a distinctive green color attained from the addition of pandan. The dish is believed to have originated in Ayutthaya, primarily among the Muslim community.
It is usually sold by vendors who prepare it on street stalls.
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