Dried Red Chilli (39%), Shallot, Salt, Sugar, Tamarind Juice (5%).
Use a dry and clean spoon, seal lid tightly and refrigerate after opening. Store in a cool dry place. Avoid direct sunlight.
Fresh fish 600-800g (clean and cut into 2-inch pieces), fresh long bean or any fresh vegetables (cut into pieces), tamarind juice 2-2 1/2 cups (crush dried tamarind with 2 cups of water), fish sauce 3 tbsp
1. 300g of fish, bring to a boil until done, select only meat blend well with 6 tbsp (100g) of Maesri's Kaeng Som curry paste
2. 10 cups of water, bring to a boil, mix curry paste (take from Step 1), stir well, add fresh vegetable and fish
3. Add tamarind juice, fish sauce, sugar as you like the taste should be sour-salty and a little sweet. Cook for a moment