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Take about a pound of filleted fish. If using mackerel discard the head and tail, cut the fish in half along its belly, and discard the backbone. If using catfish chop it into chunks, and discard the bones. In a large pot, add Yellow Curry Paste and water and bring to a boil. Add the fish, palm sugar, tamarind sauce, sliced long beans and sliced asparagus or bamboo shoots. Bring to a boil, and then reduce the heat until it is just boiling and cook until the fish is tender (usually takes up to 5 minutes). Serve with Thai jasmine rice with the usual Thai table condiments, as well as Thai chili powder.
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