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Yellow Curry

Kaeng Lueang, also known as "Southern Sour Curry," is a traditional dish originating from southern Thailand. It is famous for its distinct yellow color, which comes from turmeric used in the curry paste. This dish has a sour and spicy flavor, making it a staple in southern Thai cuisine. Known for its bold taste and strong aromas of herbs and chilies, yellow curry is often cooked with fish and local vegetables. The sourness comes from tamarind or lime, while the heat is from fresh chilies, creating a dynamic and rich flavor that pairs perfectly with steamed rice. The curry paste, made with ingredients such as bird’s eye chilies, turmeric, garlic, and other spices, brings the dish its unique southern Thai flavor.

Ingredients:

• 300 grams of fresh fish (such as sea bass or any preferred fish)
• 100 grams of yellow curry paste
• 3 tablespoons tamarind paste
• 1 teaspoon palm sugar
• 2 tablespoons fish sauce
• 3 cups water
• 100 grams of vegetables like long beans or cabbage
• 1 lime (optional, for additional sourness)

Instructions:

1. Boil water in a pot and add the yellow curry paste, stirring to combine.
2. Add tamarind paste, fish sauce, and palm sugar. Stir well and bring it back to a boil.
3. Add the fish and cook until it’s fully done.
4. Add the vegetables and cook until tender.
5. Adjust the seasoning to taste, and if desired, add lime juice for extra sourness.
6. Serve hot with steamed rice.