HOW TO PREPARE KAENG LUEANG.

“Kaeng Lueang” (sometimes spelled “Kaeng Luang”), also known as Yellow Curry or Southern Thai Yellow Curry, is a distinct curry from the southern region of Thailand. It’s different from other Thai curries due to its turmeric and sour flavors. Here’s how to prepare it:

Ingredients:
For the Curry Paste:

10 dried red chili peppers (soaked in water)
3 shallots
5 cloves of garlic
1 tsp shrimp paste (optional, can be omitted for a vegetarian version)
1 tsp turmeric powder or fresh turmeric root
1 tsp salt
Main Ingredients:

300g protein of choice (chicken, fish, tofu, or shrimp are common options)
2 cups of water or chicken/fish stock
2 cups of bamboo shoots (sliced)
2-3 Kaffir lime leaves (torn into pieces)
2 tbsp fish sauce (or to taste)
1 tsp sugar
2 tbsp tamarind paste (adjust according to desired sourness)
1 cup of fresh pineapple chunks (optional, but recommended for added sweetness and flavor)
For Garnish:

A handful of holy basil leaves or Thai basil leaves
Red chili peppers (sliced)
Instructions:
Preparing the Curry Paste:

Using a mortar and pestle, pound the soaked dried chili peppers into a paste.
Add the shallots and garlic and pound until well-blended.
If using fresh turmeric, slice it and add it to the mixture. Pound to blend. If using turmeric powder, you can add it in the next step.
Add shrimp paste (if using) and salt. Continue pounding until you have a smooth paste. Alternatively, you can use a blender or food processor to blend all the ingredients.
Cooking the Curry:

In a pot or a large saucepan, add the protein of choice (like chicken pieces) and water or stock. Bring to a boil.
Once boiling, add the prepared curry paste and stir well.
Add bamboo shoots and pineapple chunks (if using).
Let it simmer for about 10 minutes or until the protein is cooked.
Add fish sauce, sugar, and tamarind paste. Adjust the seasoning to taste.
Add torn Kaffir lime leaves.
Let the curry simmer for another 5 minutes.
Serving:

Before serving, garnish with holy basil or Thai basil leaves and sliced red chili peppers.
Best served hot with steamed rice.
Note: The curry should be a balance of sour, salty, and spicy. Adjust the seasonings accordingly to get the desired taste. The addition of pineapple chunks brings a hint of sweetness and a fruity flavor, making it a unique feature of some Kaeng Lueang recipes. If you can’t find certain ingredients at your local grocery store, you might want to try an Asian or Thai specialty store.