beans, trimmed and cut into 4cm lengths
sliced, canned bamboo shoots, rinsed and drained
wedges, to serve
coriander leaves, to garnish
Place the stock in a large
saucepan and bring to the boil.
Add the curry paste and cook,
stirring, for 3-4 minutes, or until fragrant.
Stir in the combined tamarind
purée, palm sugar and 1 tbsp of the fish sauce.
Add the beans and bamboo shoots,
and cook over medium heat for 3-5 minutes, or until the beans are
Add the coconut cream and bring to
the boil, then reduce the heat, add the fish and simmer for 3-5
minutes, or until the fish is just cooked.
Stir in the lime juice and
remaining fish sauce.
Garnish with the lime wedges and
fresh coriander leaves.
Serve with rice.
Ready made yellow curry paste can be
bough at supermarkets and Asian food stores, but if time permits, try
making your own - it is very easy and will only take about 20 minutes.
Place 8 small green chilies, 5 roughly chopped red Asian shallots, 2
cloves chopped garlic, 1 tbsp finely chopped coriander stem and root, 1
chopped stem of lemon grass (white part only), 2 tbsp finely chopped
fresh galangal, 1 tsp ground coriander, 1 tsp ground cumin, 1/2 tsp
ground turmeric, 1/2 tsp black peppercorns and 1 tbsp lime juice in a
food processor, blender or mortar and pestle. Process or grind into a
smooth paste. Store in an airtight container in the refrigerator for up
to a month.