Fish Potato Yellow Curry (gaeng Leuang Pla)

Total Time: 30 mins Preparation Time: 15 mins Cook Time: 15 mins

Ingredients

• Servings: 4
• 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 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

Recipe

• 1 cook potatoes.
• 2 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.
• 3 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.
• 4 add fish and cooked potatoes to the pan: cook, and stir occasionally (3 minutes).remove lemon grass,stir in onion and coriander.*.
• 5 place curry in a serving bowl;sprinkle with sliced chili and coriander leaves.
• 6 enjoy!
• 7 *note to self - don't add the fish until shortly before serving this curry; if overcooked, it can either disintegrate or toughen.