Rinse the Jasmine Rice and cook according to package directions so it’s ready when the curry is finished.
Soak the Dried Red Chilies and Dried Bird's Eye Chilies in hot water for 15–20 minutes to soften, then drain.
Trim and thinly slice the white parts of the Lemongrass; peel the Garlic and Thai Shallots; slice the Galangal and Fresh Turmeric into small pieces; collect the Kaffir Lime Zest.
Make the curry paste: in a mortar and pestle or a small blender, pound/blend the softened chilies with the Lemongrass, Garlic, Thai Shallots, Galangal, Fresh Turmeric, Kaffir Lime Zest, a spoonful of Shrimp Paste (kapi) and a pinch of Coarse Salt until you have a coarse, aromatic paste.
Heat 2–3 tablespoons of neutral oil in a heavy pot over medium heat and fry the curry paste until fragrant and the oil separates, about 3–5 minutes.
Stir in the Tai Pla (fermented fish entrails sauce) to the fried paste and fry briefly to bloom its flavor, then add about 3–4 cups of Water and bring to a gentle simmer.
Add the Bamboo Shoots to the simmering broth and cook for 5–7 minutes to absorb flavors and release any starch.
Flake the Grilled Mackerel into large bite-sized pieces, discarding large bones if present, and add most of the fish to the pot; reserve a little for garnish.
Cut the Thai Round Eggplants into quarters and the Yardlong Beans into 2–3 inch lengths; add them to the curry and simmer until the eggplant is tender and the beans are bright and just cooked, about 5–8 minutes.
Tuck in torn Kaffir Lime Leaves for fragrance, then balance the curry by stirring in Fish Sauce to taste and a little Palm Sugar to round out the flavors. Simmer 1–2 minutes more and adjust seasoning—add more Tai Pla (fermented fish entrails sauce) or Fish Sauce for saltiness, or a squeeze of lime if you like brightness.
Ladle the Gaeng Tai Pla into bowls, top with the reserved flaked Grilled Mackerel, and serve immediately with the steaming Jasmine Rice.
