Sour curry is one Thai curry dish that I fell in love with recently, thanks to the omelet with acacia pennata (cha-om/ชะอม/ ဆူးပုတ္ရြက္). A dear friend also made the similar omelet in her delicious blog too. Mine is not different than hers actually, except the fact that I boil the acacia for a few minutes. Then add 3 eggs, light soy sauce, whisk them together, pan fry them with oil, and finally cut them into bite size.
For sour curry, or spicy sour soup I might say, I use the ready-made paste, which is widely available in any supermarket in Bangkok. Here are the ingredients I use: shrimp, mushrooms or (any vegetables), shallots, lime, fish sauce, sugar and coriander for garnish. As usual, I stir-fry the shrimp until it changes color and set them aside with the acacia omelet.
For the soup like curry, I pan fry the curry paste with shallot until fragrant, add 3-4 cups of water and simmer for about 5 minutes. Afterward, add the mushroom or vegetables and shrimp, taste the curry, and adjust the taste with fish sauce, lime, a bit of sugar (optional). Finally, add the omelet just before serving this delightful dish and garnish with coriander. Enjoy!