A "Hot" Yellow Fish Curry (Gaeng Lueng)

Directions

1. Take about a lb. of filleted fish. If using mackerel throw away the head and tail, cut the fish in half along its belly, throw away the backbone. If using catfish just chop it into chunks, and make note of the bones.
2. In a large pot, add in Yellow Curry Paste and water bring to a boil. Add in the fish, palm sugar, tamarind sauce, sliced long beans and sliced asparagus or possibly bamboo shoots. Bring to a boil, reduce the heat till it is just boiling and cook till the fish is cooked (about 5 min).
3. Serve over Thai Jasmine rice with the usual Thai table condiments, as well as Thai chili pwdr.
4. Comments: This dish is*meant* to be warm, 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, which complement each other. A good complement to a warm dish like this is our relatively mild gai yang Isan.