Gaeng Luang

1. 1

   Prepare the Curry Paste

   Soak dried red chilies in warm water for 15 minutes until softened, then drain. Using a granite mortar and pestle, pound the chilies first until broken down. Add fresh turmeric and pound until it becomes a paste. Progressively add shallots, garlic, lemongrass, galangal, and salt, pounding after each addition. Finally, add shrimp paste and pound until everything is fully integrated into a smooth, aromatic paste. Alternatively, combine all curry paste ingredients in a blender with about 250ml of water and blend until smooth.

   20m

   Tips:

   • Fresh turmeric is absolutely essential and cannot be substituted with powder. The paste should be vibrant yellow-orange. A mortar and pestle creates better texture, but a blender saves time.

2. 2

   Prepare the Ingredients

   Cut fish into large 2-3 inch chunks, keeping pieces substantial so they don't fall apart during cooking. Slice bamboo shoots into thin strips. Cut yard long beans into 2-inch pieces. If using water spinach, cut into similar lengths. Prepare tamarind paste by dissolving it in a small amount of warm water. Squeeze limes and set the juice aside for later use.

   10m

   Tips:

   • Large fish pieces hold together better during cooking. Prepare all ingredients before starting to cook as the process moves quickly once begun.

3. 3

   Create the Curry Base

   In a large pot or wok, bring 1.5 liters of water (or fish stock) to a boil over medium-high heat. Add the curry paste and stir well to dissolve it completely into the liquid. Use a spoon to help break up any clumps. Let the curry base simmer for 2-3 minutes to allow the flavors to bloom and combine.

   5m

   Tips:

   • Stirring the paste into boiling water helps it dissolve evenly. The water will turn a beautiful golden yellow from the turmeric.

4. 4

   Season the Broth

   Add fish sauce, tamarind paste, and palm sugar to the simmering curry base. Stir well to combine all seasonings. Taste the broth at this stage - it should be intensely sour, salty, and spicy, as the flavors will mellow slightly once vegetables and fish are added. Adjust seasoning if needed before adding other ingredients.

   3m

   Tips:

   • Season before adding vegetables and fish to get the right balance. The curry should be more sour than salty, with significant heat. Don't be shy with the tamarind.

5. 5

   Cook the Vegetables

   Add bamboo shoots to the pot first as they take longest to cook. Let simmer for 5 minutes. Then add yard long beans and continue simmering for another 3-4 minutes until vegetables are tender but still have some bite. Do not overcook - vegetables should retain texture.

   8m

   Tips:

   • Add vegetables in order of cooking time. They should be tender but not mushy. The bamboo shoots will absorb the curry flavors beautifully.

6. 6

   Add the Fish

   Gently slide the fish pieces into the curry. Do not stir. Let the curry return to a gentle simmer and cook undisturbed for 5-7 minutes until the fish is cooked through and opaque. The fish will turn white and flake easily when done. If using water spinach, add it in the last 2 minutes of cooking.

   7m

   Tips:

   • Never stir once fish is added - this keeps pieces intact and broth clear. The fish cooks gently in the simmering liquid. If using prawns instead, they only need 3-4 minutes.

7. 7

   Final Seasoning and Finish

   Turn off the heat completely. Wait 1-2 minutes for the curry to stop bubbling. Add the fresh lime juice and gently tilt the pot to mix it in without stirring. Taste and adjust final seasoning if needed - the curry should be boldly sour, spicy, and salty with the lime juice adding a fresh citrus brightness. Let rest for 2-3 minutes before serving.

   5m

   Tips:

   • Adding lime juice off heat prevents it from cooking and turning bitter. The raw lime juice adds fresh, sharp sourness that defines the dish. Let it rest briefly for flavors to settle.

8. 8

   Serve

   Ladle gaeng luang into serving bowls, making sure each portion gets fish, vegetables, and plenty of the golden broth. Serve immediately with steamed jasmine rice, fried mackerel, Thai-style omelet (khai jiao), and fresh vegetables on the side. The curry is also excellent the next day after flavors have melded.

   2m

   Tips:

   • Serve hot with plenty of rice to balance the intense sour-spicy flavors. Traditional accompaniments include fried fish, omelets, and fresh vegetables. The curry stores well and often tastes even better reheated.

• •Fresh turmeric is absolutely essential - dried turmeric powder creates an entirely different flavor and color profile
• •The curry should be intensely sour, very spicy, and salty - bold flavors are characteristic and authentic
• •Never stir the curry once fish is added to keep pieces intact and maintain clear, aromatic broth
• •Add lime juice after removing from heat to preserve fresh citrus brightness and prevent bitterness
• •Use a mortar and pestle for most authentic curry paste texture, though blender works for convenience
• •Large fish pieces hold together better than small ones during gentle simmering
• •Season the broth before adding vegetables and fish to achieve proper balance
• •Bamboo shoots are traditional but green papaya, winter melon, or lotus stems are also authentic
• •The curry has no coconut milk, so sourness and spiciness are pronounced - serve with plenty of rice
• •Gaeng luang tastes even better the next day as flavors meld and penetrate the vegetables
• •Use fish stock instead of water for deeper, richer flavor
• •Fresh bird's eye chilies add authentic heat that dried chilies alone cannot achieve

• •
  Steamed jasmine rice (essential)
• •
  Fried mackerel (pla thoo tod)
• •
  Thai-style omelet (khai jiao)
• •
  Salted fish
• •
  Dried squid
• •
  Fresh cucumber slices
• •
  Fresh cabbage wedges
• •
  Steamed vegetables
• •
  Fried dried snake-head fish
• •
  Salted eggs
• •
  Fresh herbs (Thai basil, cilantro)
• •
  Prik nam pla (fish sauce with chilies)

Gaeng luang is a cornerstone of Southern Thai cuisine that exemplifies the resourceful, bold cooking style of the region's fishing communities. The curry originated in coastal areas where fresh fish was abundant and the hot, humid climate called for lighter, more refreshing dishes than the coconut milk-rich curries of central Thailand. The name 'gaeng luang' literally means 'yellow curry,' referring to the lavish use of fresh turmeric that gives the curry its distinctive golden color and earthy, slightly bitter flavor. Interestingly, in Southern Thailand itself, this curry is often simply called 'gaeng som' (sour curry), but elsewhere in Thailand it's known as gaeng luang to distinguish it from the central Thai version of gaeng som, which has a reddish-orange color. The curry appears in royal Thai cuisine collections, including recipes documented by Mom Luang Nuang Nillaruttana in 1994, indicating it was enjoyed by both commoners and nobility. The water-based, coconut milk-free preparation made the curry economical and practical for fishing families, while the intense sour-spicy-salty flavors helped preserve food in hot weather and stimulated appetites in tropical heat. The curry represents Southern Thai culinary philosophy of bold, unapologetic flavors and efficient use of local ingredients - fresh turmeric, abundant fish, and seasonal vegetables. The tradition of not stirring the curry once fish is added, a key technique still practiced today, was developed to keep delicate fish pieces intact while creating a clear, aromatic broth. Gaeng luang remains a beloved comfort food throughout Southern Thailand and has gained recognition across the country as one of the most distinctive and authentic expressions of Southern Thai cooking.

Authentic gaeng luang is defined by several non-negotiable characteristics. Fresh turmeric is absolutely essential - dried turmeric powder creates an entirely different dish with wrong flavor, color, and aroma. The curry must have a vibrant golden-yellow color from generous amounts of fresh turmeric (not orange from dried chili, which would be gaeng som). The curry is water-based without any coconut milk, making it light, brothy, and intensely flavored. The flavor profile should be prominently sour first, then spicy, then salty - if it's not aggressively sour, it's not authentic. Fresh lime juice added at the end is traditional for bright citrus notes, though tamarind provides the base sourness. The curry paste is traditionally made with mortar and pestle, containing chilies, fresh turmeric, shallots, garlic, lemongrass, galangal, and shrimp paste. Authentic proteins are saltwater fish (seabass, snapper, mackerel) or prawns - beef is mentioned in royal recipes but less common. Traditional vegetables include bamboo shoots (fresh or pickled), green papaya, water spinach, winter melon, or lotus stems - these are all authentic options. The critical technique of never stirring once fish is added must be followed to keep fish intact and broth clear. Lime juice is always added off heat to prevent bitterness. The curry should be very spicy - Southern Thai food is known for extreme heat levels that central Thai cooking doesn't match. Serve with steamed jasmine rice, fried fish, and Thai omelets as traditional accompaniments. Regional variations exist across Southern provinces, but all share the yellow color from fresh turmeric, water base without coconut milk, and intensely sour-spicy-salty flavor profile. The curry is known regionally as gaeng som in the south but called gaeng luang in other parts of Thailand to avoid confusion with central Thai sour curry.