Coconut And Fish Curry

• 2 tbsp oil
• 1 large onion, chopped
• 1 tbsp grated peeled ginger
• 2 cloves garlic, finely chopped
• 1 cup chopped cilantro stalks and roots (reserve chopped leaves)
• 1 piece (8-inch) lemongrass, finely chopped
• 2 tbsp red curry paste
• 3 cans (14 oz each) coconut milk
• 1/4 cup fish sauce, or to taste
• 8 None kaffir lime leaves, shredded
• 1 lb baby new potatoes, peeled (cut into chunks if large)
• 8 oz thin green beans, cut into 1-inch pieces
• 1 lb firm white fish fillets, cut into small chunks
• 2 oz baby spinach leaves
• 2 tbsp lime juice
• 1 cup bean sprouts
• 2 None long medium-hot red chili peppers, thinly sliced

1. Heat oil in a large saucepan on medium heat. Cook onion for 10 mins until tender; do not brown. Add ginger, garlic, cilantro stalks and roots and lemongrass and stir for 2 mins.
2. Stir in curry paste and cook for 2 mins. Add coconut milk, fish sauce and 4 of the lime leaves. Bring to a gentle boil, stirring. Reduce heat to low; simmer, partially covered, for 30 mins.
3. Steam or boil potatoes until tender. Cook beans in boiling, lightly salted water for 3-5 mins, until just losing their crunch. Drain and refresh with cold water.
4. Add potatoes, beans, fish and spinach to curry. Cook gently until fish is just cooked, about 5 mins. Stir in lime juice, most of the cilantro leaves and remaining lime leaves. Garnish with bean sprouts, chopped cilantro and sliced chili pepper.

oil, onion, ginger, garlic, cilantro stalks, red curry, coconut milk, fish sauce, lime, baby new potatoes, thin green beans, white fish, baby spinach, lime juice, bean sprouts, red chili peppers

Taken from recipes-plus.com/api/v2.0/recipes/30457 (may not work)