Gang Som, Sour Curry

Recently, you may have noticed that I've been cooking with a lot of fresh vegetables like tomatoes, tomatillos, cilantro and yes, bell peppers. If you're thinking, "Wow, Anna. Those are not seasonal ingredients," I just want use this post to tell you that I live in Minnesota. Here, eating only local, seasonal food can be hard in the winter if you enjoy foods other than deer meat and old potatoes.

That being said, I have also been cooking with a lot of potatoes.

This recipe is adapted from one of my new favorite blogs. Pim offers some great incite about Thai curries without coconut milk, but her recipe is too advanced for me. Here is mine:

Ingredients:
1/2 bag frozen green peas
1 1/2 bell peppers, sliced
1/2 medium onion, chopped
4-6 green chillies, diced
Tamarind paste (this is where the sour comes from)
Red curry paste
2 tablespoons ginger garlic paste
A few handfuls of frozen shrimp
A few ounces of firm tofu, cubed
5-6 cups of water
2 tablespoons sugar
Salt to taste
Oil for saute

You know how this goes. Saute the onions until translucent. Add your chillies. Add your water and your pastes, but be careful with the tamarind, as it can be quite potent. I used 2 tablespoons. Put in the bell peppers and cook over medium-low heat for about 10 minutes. Add your shrimp.

Meanwhile,stir fry your tofu until it turns light brown. The oil should be pretty hot, but be careful because tofu is usually quite wet.

Add the peas and tofu. Cook until everything is sufficiently done and you have a good amount of broth left. Serve with rice.