Name: Fish and potato yellow curry
Cook time: 20 min
Total time: 20 min
Yield: 4
Ingredients: 8 tiny new potatoes (320g), halved; 400 millilitre can coconut milk; 2 tablespoon yellow curry; 1/4 cup (60ml) fish stock; 2 tablespoon fish sauce; 1 tablespoon lime juice; 1 tablespoon grated palm sugar; 800 gram firm white fish fillets, cut into 3cm pieces; 4 green onions, sliced thinly; 1/3 cup coarsely chopped fresh coriander; 1 fresh red thai chilli, seeded,sliced thinly; 1 tablespoon fresh coriander leaves, extra

Fish and potato yellow curry

Yellow curry is a lighter, less spicy style of curry that gets its colour from the ground turmeric that forms part of the paste. This Thai-style fish and potato version is creamy and mild.

Serves 4

Cook

20M

Ingredients

8 tiny new potatoes (320g), halved

400 millilitre can coconut milk

2 tablespoon yellow curry

1/4 cup (60ml) fish stock

2 tablespoon fish sauce

1 tablespoon lime juice

1 tablespoon grated palm sugar

800 gram firm white fish fillets, cut into 3cm pieces

4 green onions, sliced thinly

1/3 cup coarsely chopped fresh coriander

1 fresh red thai chilli, seeded,sliced thinly

1 tablespoon fresh coriander leaves, extra

Method

1.Boil, steam or microwave potato until almost tender; drain.

2.Meanwhile, place half of the coconut milk in large saucepan; bring to a boil. Boil, stirring, until reduced by half and the oil has separated from the coconut milk. Add curry paste; cook, stirring, about 1 minute or until fragrant.

3.Add remaining coconut milk, stock, sauce, juice and sugar; cook, stirring, until sugar dissolves.

4.Add fish and potato to pan; cook, stirring occasionally, about 3 minutes or until fish is cooked as desired. Stir in onion and chopped coriander.

5.Place curry in serving bowl; sprinkle with sliced chilli and coriander leaves.

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