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.

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.