Gum Saong

Gum Saong is a traditional Thai curry from the southern region, particularly associated with the island of Ko Yao Yai in Phang Nga Bay. The dish is a rich, aromatic coconut-based curry distinguished by its use of fresh turmeric, which gives it a vibrant golden-yellow hue and an earthy, slightly peppery flavor that sets it apart from more common Thai curries.

Key ingredients include fresh turmeric, galangal, lemongrass, shallots, dried chilies, and shrimp paste, all pounded into a coarse curry paste. Coconut milk forms the rich, creamy base, while the protein is typically fresh seafood—often shrimp or fish—caught locally. A great version of Gum Saong is defined by the balance of the turmeric’s warmth with the creaminess of the coconut, and the paste should be freshly pounded, not pre-made, to achieve the proper texture and depth of flavor.

At Ban Rim Nam on Ko Yao Yai, chef and owner Khun Sompong prepares a version highly praised by food traveler Luke Martin, who noted the curry’s “incredible depth” and the way the fresh turmeric “shines through without being overpowering.” Martin highlighted that the dish is served with a side of fresh vegetables and pickled garlic, a common accompaniment that cuts through the richness.

Regional variations exist across southern Thailand: some versions use chicken or beef instead of seafood, while others incorporate young peppercorns or add a touch of tamarind for acidity. On Ko Yao Yai itself, the curry tends to be slightly thinner and more brothy than the thicker versions found in mainland Phuket or Krabi, reflecting the island’s preference for lighter, seafood-forward preparations.