'Hot' Yellow Fish Curry, 'Gaeng Lueng'

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

In a large pot, add 2 to 3 tablespoons of Yellow Curry Paste and 5 cups of water bring to a boil. Add the fish, 2 tablespoons of palm sugar, 1 tablespoon of tamarind concentrate mixed with 3 tablespoons water, half a cup of sliced long beans and half a cup of 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 and the usual Thai table condiments, as well as Thai chili powder.

Note: 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.

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