Dive into the vibrant flavors of Thailand with this simple yet incredibly delicious Sour Shrimp Curry paired with a fluffy Cha-om omelet. This recipe perfectly balances the tangy zest of the curry with the delicate, slightly bitter notes of the Cha-om (a type of Thai acacia leaf). Forget complicated techniques and lengthy ingredient lists; this dish is surprisingly easy to make, even for novice cooks. The fresh, bright flavors are perfect for a light lunch or a satisfying weeknight dinner. The satisfying combination of the creamy curry and the herbaceous omelet offers a delightful textural contrast.
This recipe promises an authentic taste of Thailand without the fuss. Whether you're a seasoned Thai food enthusiast or simply looking to explore new culinary horizons, this Sour Shrimp Curry with Cha-om Omelet is guaranteed to impress. Ready to create this culinary masterpiece? Let's move on to the step-by-step instructions!
Tools Needed
- Pot
- Pan
- Knife
- Cutting board
Ingredients
- Carrots
- Shrimp
- Cha-om (Acacia Pennata)
- Eggs
- Chili
- Sour curry paste
- Shrimp paste powder
- MSG powder
- Sugar
- Tamarind juice
- Fish sauce
- Cooking oil
- Water
Step-by-Step Instructions
Step 1. Prepare Ingredients
- Wash and cut them in half, then into smaller pieces. Set aside.
- Cut the shrimp down the back and remove the black vein. Wash and set aside.
- Pick only the tender shoots, being careful of thorns. Peel and set aside.
Step 2. Make the Cha-om Omelet
- Crack eggs into a bowl, whisk, and add chopped Cha-om. Heat oil in a pan, add the egg mixture, and fry until cooked. Remove, let cool, and cut into bite-sized pieces.
Step 3. Cook the Curry
- Bring water to a boil in a pot. Add chili, sour curry paste, shrimp paste powder, MSG powder, sugar, tamarind juice, and fish sauce. Mix well.
- Add carrots and shrimp to the boiling curry.
- Add the cooked Cha-om omelet and green beans to the pot.
- Continue boiling until the carrots are tender.
Read more: Easy Ground Beef Curry: A Delicious Asian Home-Style Recipe
Tips
- For a thicker curry, adjust the amount of tamarind juice and fish sauce to your preference.
- This recipe yields a large portion, perfect for sharing or selling.
- The curry can be stored and enjoyed for 2-3 days.
Nutrition
- Calories: approximately 400-500
- Fat: 20-25g
- Carbs: 25-35g
- Protein: 25-30g
FAQs
1. Can I substitute Cha-om? I can't find it in my local grocery store.
Yes! Spinach or even Thai basil can be used as a substitute for Cha-om, though the flavor will be slightly different. Spinach will offer a milder flavor, while Thai basil will add more aromatic notes.
2. What kind of shrimp should I use?
Fresh or frozen shrimp works well. Look for medium-sized shrimp, peeled and deveined. If using frozen shrimp, make sure to thaw them completely before cooking.
3. Can I make the curry ahead of time?
Yes, the curry can be made a day ahead and stored in the refrigerator. Reheat gently before serving. The omelet is best made fresh.
This Simple Sour Shrimp Curry with Cha-om Omelet is a testament to the beauty of simple Thai cooking, delivering bold flavors with minimal effort. Enjoy the vibrant taste of Thailand in the comfort of your own kitchen, and impress your friends and family with this authentic yet accessible dish. Now go forth and savor the delicious results!