Southern Thai Yellow Sour Curry with Fish

Bring water to a boil in a medium pot over medium-high heat. The water should be simmering vigorously before adding the paste.

Add the yellow sour curry paste to the boiling water and stir until fully dissolved. Reduce heat to medium, maintaining a gentle simmer.

Gently add the fish fillets to the simmering curry. Cook for 3-4 minutes, or until the fish is almost cooked through. Avoid overcooking to keep the fish tender.

Add the bamboo shoots and kaffir lime leaves to the pot. Simmer for another 2-3 minutes, allowing the flavors to meld and the vegetables to heat through.

Season the curry with fish sauce, lime juice, and palm sugar. Stir gently to combine. Taste and adjust seasoning as needed, aiming for a balance of sour, spicy, and savory.

Serve hot with steamed jasmine rice. Enjoy your authentic Southern Thai Yellow Sour Curry!