Asian Fish Curry

• 2 tbsp peanut oil
• 2 None potatoes, peeled, diced
• 1 None onion, cut into wedges
• 1 None garlic clove, crushed
• 2 tbsp yellow curry paste
• 1/2 cup water
• 1 cup light coconut cream
• 1 lb firm fish, cubed
• 1 bunch baby bok choy, halved
• 2 None tomatoes, chopped
• 1 tbsp lime juice
• 2 tsp brown sugar
• 1 tsp fish sauce
• None None steamed rice, to serve
• None None cilantro leaves, to serve

1. Heat oil in a wok on high. Stir-fry potatoes, onion and garlic for 2-3 mins. Add curry paste, cook for 30 seconds, until fragrant. Add water and coconut cream. Bring to a boil, stirring. Reduce heat and simmer for 8-10 mins, or until potatoes are tender.
2. Add fish, bok choy, tomatoes, lime juice, brown sugar and fish sauce. Simmer for 2-3 mins. Serve with rice and sprinkle with cilantro.

peanut oil, potatoes, onion, garlic, curry, water, light coconut cream, firm fish, choy, tomatoes, lime juice, brown sugar, fish sauce, steamed rice, cilantro

Taken from recipes-plus.com/api/v2.0/recipes/20831 (may not work)