Coconut And Fish Curry - cooking recipe

Ingredients

2 tbsp oil
1 large onion, chopped
1 tbsp grated peeled ginger
2 cloves garlic, finely chopped
1 cup chopped cilantro stalks and roots (reserve chopped leaves)
1 piece (8-inch) lemongrass, finely chopped
2 tbsp red curry paste
3 cans (14 oz each) coconut milk
1/4 cup fish sauce, or to taste
8 None kaffir lime leaves, shredded
1 lb baby new potatoes, peeled (cut into chunks if large)
8 oz thin green beans, cut into 1-inch pieces
1 lb firm white fish fillets, cut into small chunks
2 oz baby spinach leaves
2 tbsp lime juice
1 cup bean sprouts
2 None long medium-hot red chili peppers, thinly sliced

Preparation

Heat oil in a large saucepan on medium heat. Cook onion for 10 mins until tender; do not brown. Add ginger, garlic, cilantro stalks and roots and lemongrass and stir for 2 mins.
Stir in curry paste and cook for 2 mins. Add coconut milk, fish sauce and 4 of the lime leaves. Bring to a gentle boil, stirring. Reduce heat to low; simmer, partially covered, for 30 mins.
Steam or boil potatoes until tender. Cook beans in boiling, lightly salted water for 3-5 mins, until just losing their crunch. Drain and refresh with cold water.
Add potatoes, beans, fish and spinach to curry. Cook gently until fish is just cooked, about 5 mins. Stir in lime juice, most of the cilantro leaves and remaining lime leaves. Garnish with bean sprouts, chopped cilantro and sliced chili pepper.