A "Hot" Yellow Fish Curry (Gaeng Lueng) Recipe

1. 1

   Take about a lb.

2. 2

   of filleted fish.

3. 3

   If using mackerel throw away the head and tail, cut the fish in half along its belly, throw away the backbone.

4. 4

   If using catfish just chop it into chunks, and make note of the bones.

5. 5

   In a large pot, add in Yellow Curry Paste and water bring to a boil.

6. 6

   Add in the fish, palm sugar, tamarind sauce, sliced long beans and sliced asparagus or possibly bamboo shoots.

7. 7

   Bring to a boil, reduce the heat till it is just boiling and cook till the fish is cooked (about 5 min).

8. 8

   Serve over Thai Jasmine rice with the usual Thai table condiments, as well as Thai chili pwdr.

9. 9

   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.

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    Thais usually have several dishes, which complement each other.

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    A good complement to a warm dish like this is our relatively mild gai yang Isan.

* Per serving · 4 servings · Values may vary.