1 pound fish fillet
2 tablespoons yellow curry paste - (to 3 tbspns)
5 cups water
2 tablespoons palm sugar
1/3 cup tamarind sauce
1/2 cup sliced long beans
1/2 cup sliced asparagus or bamboo shoots
Directions: one line for each direction. When saved the lines will be numbered.
Take about a pound of filleted fish. If using mackerel discard the head and tail, cut the fish in half along its belly, discard the backbone. If using catfish just chop it into chunks, and make note of the bones.
In a large pot, add Yellow Curry Paste and water bring to a boil. Add the fish, palm sugar, tamarind sauce, sliced long beans and sliced asparagus or bamboo shoots. Bring to a boil, reduce the heat until it is just boiling and cook until the fish is cooked (about 5 minutes).
Serve over Thai Jasmine rice with the usual Thai table condiments, as well as Thai chili powder.
This recipe yields ?? servings.
Comments: This dish is *meant* to be hot, but it isn't meant to eat the glaze off the plate, so be sensible the first time you try it. Thais usually have several dishes, that complement each other. A good complement to a hot dish like this is our relatively mild gai yang Isan.
Rating: ()
Added On: April 7, 2008
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