Name: Fish and potato yellow curry
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4
Ingredients: 8 small new potatoes; 2 teaspoon vegetable oil; 40 gram thai yellow curry paste; 400 millilitre can coconut milk; 1 tablespoon fish sauce; 1 tablespoon lime juice; 1 tablespoon brown sugar; 500 gram firm white fish, cubed; 150 gram snake beans or green beans, trimmed; 1/4 cup coriander leaves, plus extra for serving; 4 green onions, thinly sliced; 1 cup bean sprouts; 1 long red chilli, thinly sliced, to serve; steamed rice, to serve

Fish and potato yellow curry

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Serves 4

Prep

15M

Cook

30M

Total

45M

Ingredients

8 small new potatoes

2 teaspoon vegetable oil

40 gram thai yellow curry paste

400 millilitre can coconut milk

1 tablespoon fish sauce

1 tablespoon lime juice

1 tablespoon brown sugar

500 gram firm white fish, cubed

150 gram snake beans or green beans, trimmed

1/4 cup coriander leaves, plus extra for serving

4 green onions, thinly sliced

1 cup bean sprouts

1 long red chilli, thinly sliced, to serve

steamed rice, to serve

Method

1.Cook potatoes in a saucepan of boiling salted water for 8-10 minutes until just tender. Drain. Cool. Cut into chunks.

2.Heat oil in a wok or large saucepan on high. Add paste and cook, stirring, for 1 minute until fragrant.

3.Blend in coconut milk, sauce, juice and sugar. Bring to boil. Reduce heat. Simmer for 10-15 minutes until thickened slightly.

4.Add fish, beans and potatoes. Cook for 4-5 minutes, stirring, until fish is cooked through. Stir in coriander and onions.

5.Top with coriander leaves, bean sprouts and chilli, and serve with rice.

Snake beans are popular in Asian cooking. The pods are olive green, round, about 90cm long and 5-8mm wide. They are picked when young and crisp with soft seeds. If they are unavailable, use green beans. This dish would also be delicious with mixed seafood.
Note

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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