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thai fish curry

INGREDIENTS
o4wW9DsP Y}I 2 tbsp sunflower or groundnut oil
A4f(jjw)v+eY\ 400ml tin of coconut milk
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SH 200ml fish stock or water1L6N(g:N v'q"X:lC-`^
2 tbsp Thai fish sauce (nam pla)VG
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2 tsp sugar
6C'n6f3qS'[3H w 125g French beans
5Z0g f6j9l:PJ 100g spring onions
]N!pL"g 500g firm fish fillets, such as pollack, gurnard or grey mullet, skinned(q8qe$U[1r"[%U8y
300g fresh crabmeat - a mix of white and brown, or all white if you prefery`:XX m;aB0D
A handful of coriander, Thai basil or ordinary basil leaves, roughly torn^O
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For the curry paste
1Tbp#[ufE 2-6 small green chillies, according to heat, deseeded if you like)y-|3o/Vfu Lb
3-4 small shallots or 1 small onion, chopped~.Uh;Z/cW J)EZ
100g fresh ginger, chopped&lhit@iM
4 garlic cloves, peeled
7Q[-wN+XE 2 tbsp galangal paste (optional)
"_x(m"AC4@2nlLc)J7H 3 lemongrass stalks, tough outer layers removed, finely sliced
lpc1|,Hkm8D 2 tsp ground corianderw5Jo Z$t
2 tsp ground cumin
BC'g4xnP!SC Juice and grated zest of 1 lime
%xriN5F5g 4 kaffir lime leaves, chopped (optional)
r.@Rn9c&~'[%j 1 tsp Thai shrimp paste+r|3PGFY
1 tsp sea saltO/h?n/U kgL
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How to make Thai fish curry7{'mXB+R$S!R2f
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.
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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.uK)Upf(|A`.Z

"]5LqH;r2V 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.j^,S8E4c)b,HL
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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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i8XJ.R7d'IOF mv 5. Serve in deep bowls, scattered with the coriander or basil and accompanied by boiled rice.