Kang Lueng

(Hot and sour yellow curry with fish)

Ingredients

500 gram sea-brass, cut into big pieces
1 cup long bean, cut into pieces, 2 inches long
½ cup pineapple meat, cut into bite pieces
½ cup raw papaya meat, sliced into thin pieces
¼ cup pickled bamboo shoot, sliced in thin pieces
3-4 tablespoon fish sauce
2 teaspoon palm sugar or fine juice
1 tablespoon limejuice
3 cup water

Curry paste ingredients

¼ cup slice lemon grass
¼ cup garlic
15-30 hot chili
1 teaspoon sliced turmeric
2 teaspoon salt
1 tablespoon shrimp paste
In the mortor or blender, blend all ingredients together

Method
1. In the pot, combine water 3 cups and curry paste, wait for boiling, add fish meat, wait for boil again, add raw papaya and pickled bamboo shoot.
2. When boil again, add pineapple and long bean. Season with fish sauce, palm sugar, tamarind juice and limejuice.