Fish Potato Yellow Curry (Gaeng Leuang Pla)

Ingredients

• 4 tiny new potatoes, halved
• 2 small sweet potatoes, cut in 3cm pieces
• 400 ml coconut milk
• 2 tablespoons yellow curry paste
• 60 ml fish stock or vegetable stock
• 2 tablespoons fish sauce
• 1 tablespoon lime juice
• 1 teaspoon dark brown sugar
• 1/2 teaspoon molasses
• 1/2 teaspoon maple syrup
• 800 g firm  white fish fillets, cut into pieces
• 4 green onions, thinly sliced
• 1 stalk lemongrass (optional)
• 1/3 cup coriander, coarsely chopped
• 1 long red Thai chile, seeded, sliced thinly
• 1 tablespoon fresh coriander leaves

Directions

1. 1

   Cook potatoes.

2. 2

   In a large pan bring half the coconut milk to a boil. Boil, stir occasionally, until it has reduced by halve and the oil separates from the coconut milk.

3. 3

   Now add the curry paste, cook for about 1 Minute. Add remaining coconut milk, stock sauce, juice, (Lemon grass if using it), sugar, molasses and maple syrup; cook and stir until sugar is dissolve.

4. 4

   Add fish and cooked potatoes to the pan: cook, and stir occasionally (3 minutes).Remove lemon grass,stir in onion and coriander.*.

5. 5

   Place curry in a serving bowl;sprinkle with sliced chili and coriander leaves.

6. 6

   Enjoy!

7. 7

   *Note to self - Don't add the fish until shortly before serving this curry; if overcooked, it can either disintegrate or toughen.