KITCHEN HEAT!
FISH & POTATO YELLOW CURRY
SERVES 4 PREP 15 MINS COOK 30 MINS
• 8 small new potatoes
• 2 tsp vegetable oil
• ½ cup yellow curry paste
• 400ml can coconut milk
• 1 tbsp fish sauce
• 1 tbsp lime juice
• 1 tbsp brown sugar
• 500g firm white fish, cubed
• 150g green beans, trimmed
• ¼ cup coriander leaves, plus extra to serve
• 4 green onions, sliced thinly
• 1 long red chilli, sliced thinly, plus extra, to serve
• bean sprouts, rice, to serve
1 In a large saucepan of boiling salted water, cook potatoes 8-10 mins until just tender. Drain, cool and cut into chunks.
2 In a wok or large saucepan, heat oil on high. Add curry paste and cook, stirring, 1 min until fragrant.
3 Stir in coconut milk, sauce, juice and brown sugar. Bring to the boil. Reduce heat to low. Simmer 10-15 mins until sauce has thickened slightly.
Add fish, beans and
