Hot Yellow Catfish

Take about a pound of filleted fish. 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 be careful of the bones.

In a large Pan, add 2 to 3 tablespoons of Mae ploy yellow curry paste and 5 cups of water bring to a boil. Add the fish, 2 tablespoons of Maesri Palm Sugar1 tablespoon of Maesri Tamarind 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 for 6 minutes.

Serve over Khun Chai Thai Rice and the usual Table sauces, as well as crushed Thai Chilli’s Dry.

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. Thai People always have several dishes, that complement each other.