(c1932) Sour water-based curry of pork, salted fish and vegetables blanched in pork lard (gaaeng sohm raang roong ; แกงส้มร่างรุ้ง แกงส้มหมูกับปลาเค็มใส่ผักตี่น้ำมัน )

By: Hanuman
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In this class we will examine and cook a sophisticated version of sour curry – gaaeng sohm raang roong, inspired by a recipe dating from 1932, a year that marked the Thai democratic revolution, a transitional period between the classical and modernized Siamese cuisine eras.