Sour curry with shrimp (no-saute method)

Bring the stock to a boil.

Add the sour curry paste; no sauteing is needed, so a watery blender paste is fine.

Season with fish sauce, palm sugar to balance, and tamarind paste for acid.

Simmer at least 5 minutes in total, adding time if the ingredients cook quicker than that; here about a minute more.

Add the shredded cooked fish first, since it cannot overcook.

Add the cauliflower, the longest-cooking vegetable; after a couple of minutes add the long beans and Napa cabbage together and give them 2 more minutes.

Add the shrimp last; as soon as the outside looks done, with no grey remaining, turn off the heat and let residual heat finish them.

Taste and adjust; here more tamarind for sourness (lime juice would also work). No garnish for this dish.