Fish And Potato Curry

• 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

1. Cook potatoes in boiling salted water for 8-10 mins, until just tender. Drain then let cool. Cut into chunks.
2. Heat oil in a wok or large saucepan over high heat. Cook curry paste, stirring, for 1 min, until fragrant.
3. 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.
4. Add fish, green beans and potatoes. Cook for 4-5 mins,, stirring, until fish is cooked through. Stir in cilantro and spring onions.
5. Top with extra cilantro leaves, bean sprouts and chili. Serve with steamed rice.

potatoes, vegetable oil, coconut milk, fish sauce, lime juice, brown sugar, white fish, green beans, fresh cilantro, spring onions, bean sprouts, long red chili, steamed rice

Taken from recipes-plus.com/api/v2.0/recipes/37516 (may not work)