Fish Potato Yellow Curry (Gaeng Leuang Pla) - cooking recipe

Ingredients

4 tiny new potatoes, halved
2 small sweet potatoes, cut in 3cm pieces
400 ml coconut milk
2 tablespoons yellow curry paste
60 ml fish stock or 60 ml vegetable stock
2 tablespoons fish sauce
1 tablespoon lime juice
1 teaspoon dark brown sugar
1/2 teaspoon molasses
1/2 teaspoon maple syrup
800 g firm white fish fillets, cut into pieces
4 green onions, thinly sliced
1 stalk lemongrass (optional)
1/3 cup coriander, coarsely chopped
1 long red Thai chile, seeded, sliced thinly
1 tablespoon fresh coriander leaves

Preparation

Cook potatoes.
In a large pan bring half the coconut milk to a boil. Boil, stir occasionally, until it has reduced by halve and the oil separates from the coconut milk.
Now add the curry paste, cook for about 1 Minute. Add remaining coconut milk, stock sauce, juice, (Lemon grass if using it), sugar, molasses and maple syrup; cook and stir until sugar is dissolve.
Add fish and cooked potatoes to the pan: cook, and stir occasionally (3 minutes).Remove lemon grass,stir in onion and coriander.*.
Place curry in a serving bowl;sprinkle with sliced chili and coriander leaves.
Enjoy!
*Note to self - Don't add the fish until shortly before serving this curry; if overcooked, it can either disintegrate or toughen.