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thai fish curry

INGREDIENTS@wsjx`;{
2 tbsp sunflower or groundnut oilX7e QC+hlJb
400ml tin of coconut milk
`&GXUQ;DWY 200ml fish stock or waterd&?.[9M3[#Z;{D
2 tbsp Thai fish sauce (nam pla)
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oQ$y@C,eI 2 tsp sugar
2@P*U]6A 125g French beans8P\cT~-?m)k-K Z(H
100g spring onions1wdJ(ot1j,i ZX^
500g firm fish fillets, such as pollack, gurnard or grey mullet, skinned
I_V\/M_V;l 300g fresh crabmeat - a mix of white and brown, or all white if you preferY/i2?#|^3t}_
A handful of coriander, Thai basil or ordinary basil leaves, roughly tornUU!S(p R5OA+h
For the curry paste
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E$r 2-6 small green chillies, according to heat, deseeded if you like
cG1Iw(v(zv1U 3-4 small shallots or 1 small onion, chopped
@Cxh X5h O4XB(c 100g fresh ginger, chopped
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y1D 4 garlic cloves, peeled?O7{*i8k-yt&b`
2 tbsp galangal paste (optional)
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^|A-u 3 lemongrass stalks, tough outer layers removed, finely sliced
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_ cj 2 tsp ground corianderX3H@'~tH$Ua
2 tsp ground cumin
.x!h1Q+B[)n-ZA3~ Juice and grated zest of 1 lime
e7`B8bv 4 kaffir lime leaves, chopped (optional)
.s;^9|.n{T:j 1 tsp Thai shrimp paste
*xbIu}T-Z!y2f 1 tsp sea salt
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How to make Thai fish curry6Lrg(R`:N\,u
1. Put all the curry paste ingredients into a food processor or blender and whiz to a fairly smooth paste, adding a tablespoon of water to help it along if necessary.FSk3U?4mb
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2. Heat the oil in a heavy-based saucepan, then scrape in the curry paste. Fry over a low-medium heat for 3-4 minutes, stirring often, without letting it colour. Add the coconut milk, stock or water, fish sauce and sugar. Bring to a gentle simmer and cook, uncovered, for 20-25 minutes.G3x$c@5}q!K

[;N k{E&R|9XI 3. Meanwhile, cut the French beans into 2-3cm lengths and slice the spring onions on the diagonal. Add these to the curry sauce and cook for 5 minutes.!~4A7?9z*dM9u,^H
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4. Cut the fish fillets into large bite-sized pieces. Add these to the pan, cover with a lid and simmer gently for 2-3 minutes, until the fish is just cooked. Stir in the crabmeat and heat through gently for another minute.
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_'F4_$i^T 5. Serve in deep bowls, scattered with the coriander or basil and accompanied by boiled rice.