Kaeng Luang (Yellow Curry)

Ingredients
Fresh hot chilies, dried hot chilies, galanga, lemon grass, shallots, garlic, salt, turmeric, fresh resin, shrimp paste, salted marine fish (genus Eleutheronema), beef, or any other marine fish and freshwater fish.
Vegetable put in the curry
Swamp cabbage, fresh or pickled bamboo shoots, papaya, and wax gourd.
Preparation
Pound all the ingredients together. Boil the fresh fish then take only the fish meat to be pounded with the chili paste. Keep the fish soup for making curry soup. Dissolve the chili paste. Add on shrimp paste in half of the amount of the prepared chili paste. Blend it together then dissolve it in the fish soup. Put it on heat until boiled. Add beef or fresh fish meat into the pot and close the pot. When the fish is well done, put in the prepared vegetables, then blend the curry with the sour and salty. Add a pinch of sugar, not let it be too sweet. Make the curry sour, salty but delicious. Also, the delicious curry needs to be very spicy. Lime juice is added to make the curry deeply sour.
Side dish
Fried mackerel, omelet, salted meat, Gourami, dried snake head fish, and dried squid.

( Mom Luang Nuang Nillaruttana; 1994; 206,220)