Street Vendor Video: Gaeng Lueng
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This is a southern-Thai aromatic specialty made with turmeric, in a water-based soup that doesn't have fish sauce or oil.
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ImportFood.com products used in this recipe:
Granite mortar & pestle
Shrimp paste
Fresh turmeric
Sour bamboo
Whole dried chilis
Tao charoal burner
An ImportFood.com Look At Gaeng Lueng From a Sidewalk Chef
Ingredients for yellow curry paste
7 cloves of garlic
2 pieces of fresh turmeric, 1.5 inches long each
1/2 tablespoon salt
8-10 whole dried hot chilis (in the video, she uses larger, mild dried chiles, 1/2 cup)
1 tablespoon shrimp paste
Pound everything together in mortar and pestle until it becomes a fine paste. Add shrimp paste last. Pound until combined.
Ingredients for soup
1.5 cups sour bamboo shoot sliced
1 cup large shrimps
2.5 tablespoons sugar
4 tablespoons fresh lime juice
1/2 tablespoon salt
2.5 cups water
Method
Heat the wok, add the yellow curry paste mixture with 1/2 cup of water to help dissolve the paste. Stir until combinee then add the rest of the water and cover let cook until it boils.Add shrimps and bamboo, cover and bring to a boil.Season with salt, sugar and lime juice then taste (some bamboo is very sour, some not too sour depending on brand, but you should always rinse it first to remove some of the bite). Fix the taste to the way you like then let it boil for another 5 more minutes. Serve while hot with cooked jasmine rice. Enjoy!