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kaeng som
''Kaeng som'' or ''gaeng som''〔(Thaifood: Gaeng Som - Sour Curry - many styles )〕 ((タイ語:แกงส้ม), ) or Thai sour curry〔Sanitchat, Jam. ''The Everything Thai Cookbook Includes Red Curry with Pork and Pineapple, Green Papaya Salad, Salty and Sweet Chicken, Three-Flavored Fish, Coconut Rice, and hundreds more!.'' 2nd ed. Cincinnati: F+W Media, 2013. Print.〕 is a sour and spicy fish curry or soup with vegetables popular in central Thailand.〔(Thai Sour Curry (Central Style) )〕 The curry is characteristic for its sour taste, which comes from tamarind (''makham''). The recipe uses palm sugar ((タイ語:น้ำตาลปี๊บ), ''namtan pip'') to sweeten the curry.
==Preparation==
A paste called ''nam phrik kaeng som''〔(nam phrik kaeng som )〕 is prepared as a base for the curry, to which water and the ingredients are added. The preparation of this paste includes shrimp paste and shallots and all the ingredients are pounded with a mortar and pestle. This paste can be made from dry red chilies and one made from fresh red chilies. Some recipes state that large chilies should be used, others prefer bird's eye chilies.
Fish or shrimp may be used as the basic ingredient. Preferred fish are those that keep their consistency after boiling, such as ''Channa striata'' or other equivalent marine fish in coastal locations. One variant uses fish eggs.〔(Gaeng som with fish eggs )〕 ''Kaeng som'' is usually served with steamed rice.
Traditional vegetables used in household preparation include drumstick pods (''marum''), green papaya, and ''Sesbania grandiflora'' flowers (''dok khae''), including the red variant of the flower in ''kaeng som dok khae daeng''. Other locally available vegetables are used in the traditional versions such as ''Ipomoea aquatica'' (''phak bung'') and ''Neptunia oleracea'' (''phak krachet'').〔(Nutritional composition of traditional Thai foods used local vegetables )〕
抄文引用元・出典: フリー百科事典『 ウィキペディア（Wikipedia）』
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