If you have only had the prepared yellow Thai curry pastes available in Asian grocery stores, you will not be quite prepared for the onslaught of this paste. Easy to make, but not so easy for timid palates to handle, it is a classic of southern Thailand. It uses a lot of fresh turmeric (which colours EVERYTHING involved in the prep - chopping board, granite mortar & pestle, fingers), garlic, a heaped tablespoon of fish paste, red eschallots, galangal and 2 dozen potent little dried birds eye chillies. The fire of the paste is mitigated to some extent by the wonderful sweetness of the pineapple - but your mouth still knows it has been to unfamiliar places.
GENG LEUANG GAI LAI
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