Fish And Potato Curry - cooking recipe

Ingredients

8 None small new potatoes
2 tsp vegetable oil
1/4 cup Thai yellow curry paste
1 (13.5 oz) can coconut milk
1 tbsp fish sauce
1 tbsp lime juice
1 tbsp brown sugar
18 oz firm white fish, cubed
5 oz green beans, trimmed
1/2 cup fresh cilantro leaves, plus extra for serving
4 None spring onions, thinly sliced
3 oz bean sprouts
1 None long red chili, thinly sliced, to serve
None None steamed rice, to serve

Preparation

Cook potatoes in boiling salted water for 8-10 mins, until just tender. Drain then let cool. Cut into chunks.
Heat oil in a wok or large saucepan over high heat. Cook curry paste, stirring, for 1 min, until fragrant.
Blend in coconut milk, fish sauce, lime juice and sugar. Bring to a boil. Reduce heat and simmer for 10-15 mins, until thickened slightly.
Add fish, green beans and potatoes. Cook for 4-5 mins,, stirring, until fish is cooked through. Stir in cilantro and spring onions.
Top with extra cilantro leaves, bean sprouts and chili. Serve with steamed rice.