1 lb. fish fillet
2 tbsp. mild yellow curry paste (or to taste)
5 cups water
2 tablespoons sugar
1 clove garlic, minced
⅓ cup tamarind sauce
½ cup sliced yard long beans
½ cup sliced asparagus or bamboo shoots

Cut fish into bite size chunks. In a large Dutch oven or soup pot, stir together water and curry paste and bring to a boil. Add the fish, sugar, tamarind sauce, garlic, long beans and asparagus of bamboo shoots. Reduce heat to a simmer and continue to cook over low heat until the fish is cooked (about 5 minutes).

Serve over steamed Jasmine rice with Thai chili sauce.