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thai fish curry

INGREDIENTS}"Bp9x.H,te
2 tbsp sunflower or groundnut oil#kQ4l)ZaY%AP
400ml tin of coconut milk
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e!_;s1ra$e 200ml fish stock or water7Z3o*mRs'w
2 tbsp Thai fish sauce (nam pla)b?U6OzNL)p
2 tsp sugar
)a3M7j3W|5K1m3Y Si 125g French beans
O^^:@8w6J%Em 100g spring onions5h[/c8_N
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500g firm fish fillets, such as pollack, gurnard or grey mullet, skinnedMqCYmC d L
300g fresh crabmeat - a mix of white and brown, or all white if you prefer
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I7u A handful of coriander, Thai basil or ordinary basil leaves, roughly torn
}.x"D9f3Ootg For the curry paste+wI NC}x
2-6 small green chillies, according to heat, deseeded if you like;b?)F(Y,v6o
3-4 small shallots or 1 small onion, chopped
qe#Ey:k|b9V1q 100g fresh ginger, chopped
x"r`%s+J^|s~ 4 garlic cloves, peeled
uAZIpG:s4l4K*~:V 2 tbsp galangal paste (optional)8GyyU+aK;U(k
3 lemongrass stalks, tough outer layers removed, finely sliced U&P s0We;Gf*Yh"K
2 tsp ground corianderSLE@/L
2 tsp ground cumin
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b)O Juice and grated zest of 1 lime
$UND,rA$X(] 4 kaffir lime leaves, chopped (optional)
rzt Hj8^ 1 tsp Thai shrimp paste
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r)I8zwU 1 tsp sea saltS^K5S5JlJt%@
METHOD
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C2hGD']M{ How to make Thai fish curryn8J"?)a/t'F5Wa
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.O@*]7};Bny
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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.&c \5~&sL8~ u$Pt#q

pP;P9EMT 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..Gy `~gG*S |+g!r

~+Q3r oadnb U 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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:ZYQ-o'wc 5. Serve in deep bowls, scattered with the coriander or basil and accompanied by boiled rice.