(c1949) Sour curry of pork belly and shrimp with smoke-dried fish and young tamarind leaves (gaaeng muu sohm ; แกงหมูส้ม)

By: Hanuman
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แกงหมูส้ม

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This water-based sour curry with pork belly, shrimp and young tamarind leaves features prominent smoky notes. It is an expanded recipe based on a 1949 recipe by Maawm Ying Soophaa (หม่อมหญิงสุภา). In total, she authored five books: four cooking books, one each on Thai, Western and Chinese cuisines, and one on sweets making; and one book on traditional Thai medicines.