Fish Potato Yellow Curry (Gaeng Leuang Pla)

• 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

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.

potatoes, sweet potatoes, coconut milk, yellow curry, fish, fish sauce, lime juice, brown sugar, molasses, maple syrup, firm white fish, green onions, stalk, coriander, long red thai chile, fresh coriander leaves

Taken from www.food.com/recipe/fish-potato-yellow-curry-gaeng-leuang-pla-257943 (may not work)