From: Hot Thai Kitchen YouTube

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10 g (0.35 oz) dried chilies (see note)

1 tsp salt

⅓ cup (80 ml) shallots, chopped

3 cloves garlic

3 Tbsp roughly chopped or julienned fingerroot (grachai)

1 - 1½ tsp (5 - 7.5 ml) fermented shrimp paste (gapi)

3 cups (720 ml) chicken, pork or fish stock, unsalted

1.6 oz (75 g) white fish meat of any kind (I used cod)

1-2 Tbsp (15-30 ml) fish sauce

3-4 Tbsp (45-60 ml) tamarind paste, homemade or store bought

2 Tbsp (24 g) palm sugar, finely chopped

2 cups green papaya, cut into thin slices

1 medium carrot, thinly sliced

1 cup long beans, 2-inch pieces

3 cups napa cabbage, bite-sized pieces

6 oz (175 g) shrimp, peeled and deveined

1-2 Tbsp (15-30 ml) lime juice, or as needed

Jasmine rice for serving. Gaeng som is also delicious with this easy Thai omelette, I highly recommend it!

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1. Remove seeds from the dried chilies and cut into chunks with scissors. Combine the chilies, shallots, garlic, fingerroot, salt and shrimp paste in a blender. Add just enough water to blend and blend until smooth.

2. In a medium pot, add the stock and bring to a simmer. Add the fish and let it poach just until it's cooked through. Turn off the heat, remove the fish with a slotted spoon and add it to a mortar and pestle or a plate. Pound the fish until fine, or you mash it finely with a fork.

3. Return the fish to the stock, then add the curry paste. Bring to a boil.

4. Season with fish sauce, tamarind paste, and palm sugar.

5. Add the papaya and carrots and simmer for 8 minutes or until it's almost done. If you're using different vegetables, adjust cooking time accordingly.

6. Add the napa cabbage and long beans and simmer for 2 more minutes.

7. Add the shrimp and cook for 30 seconds or just until they are done. Turn off the heat, then taste and adjust seasoning with more fish sauce if needed. If you want it to be more sour, you can add more lime juice or tamarind paste.

8. Serve with jasmine rice, enjoy!