Thai yellow fish curry


THAI yellow fish curry

INGREDIENTS

  • 1 tablespoon peanut oil
  • 1 brown onion, cut into large wedges
  • 1/3 cup (100g) yellow curry paste
  • 1 cup (250ml) fish stock
  • 500g sweet potato, cut into 5mm rounds
  • 700g blue grenadier fillets, cut into 3cm strips
  • 250g green beans, trimmed, cut into 4cm lengths
  • 400ml can coconut milk
  • 1 tablespoon brown sugar
  • 2 tablespoons fish sauce
  • 1 tablespoon lime juice
  • Steamed  rice, to serve
  • Coriander leaves, to serve

  • METHOD

    • Heat the oil in a large deep frying pan on medium heat.
    •  Add onion and cook for 5 mins or until softened. 
    • Add the curry paste and cook, stirring, for 30 seconds or until fragrant.
    •  Add the stock and bring to a simmer. 
    • Add the sweet potato and cook, covered, for 10 mins or until tender.
    • Add the beans, and cook, covered, for 5 mins or until fish is cooked through.
    •  Add coconut milk, sugar, fish sauce and lime juice and cook for 1 min or until heated through. 
    • Divide steamed rice among serving bowls and top with coriander leaves to serve.
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