Yellow fish curry

Ingredients for 4 servings:

• 150 ml vegetable stock
• 1 tbsp curry paste, yellow
• 1 tbsp tamarind paste (tamarind puree without seeds)
• 1 tbsp palm sugar, grated
• ½ tbsp fish sauce
• 150 g beans (green beans)
• 400 ml coconut milk
• 400 g fish fillet(s) (pangasius)
• 1 tbsp lime juice
• 140 g bamboo shoot(s), cut into pieces

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

Bring the stock to a boil in a stainless steel wok. Add the curry paste and cook for 3 to 4 minutes, stirring. Combine the tamarind paste, palm sugar, and 1 tablespoon of fish sauce and add to the stock in the wok. Cut the broad beans into 4 cm long pieces and add them along with the bamboo shoots. Cook over medium heat for 3 to 5 minutes, until the beans are almost tender. Add the coconut milk, bring to a boil, and reduce the heat. Add the fish fillet and simmer for 3 to 5 minutes, until just cooked through (stirring carefully, so it doesn’t fall apart!). Stir in the lime juice and remaining fish sauce. Serve immediately. Tip: This dish tastes particularly good with mixed rice—2/3 white rice and 1/3 red rice.