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thai fish curry

INGREDIENTS}4tY`?eYXM
2 tbsp sunflower or groundnut oil
V$}T-{0t 400ml tin of coconut milk!B q4I:?;h
200ml fish stock or water
xi%gTt9i%F|0F 2 tbsp Thai fish sauce (nam pla)G&y;u@+G
2 tsp sugar#Ko*L0tc0@
125g French beans2`(ao3x N:mLP_
100g spring onions
0I]o8B0Isat 500g firm fish fillets, such as pollack, gurnard or grey mullet, skinned
5h#ojx[ a!y` 300g fresh crabmeat - a mix of white and brown, or all white if you prefer
5v.C oooV6o8q A handful of coriander, Thai basil or ordinary basil leaves, roughly tornJP6i1F%h8W
For the curry paste7D6G:Np9SD$z\)z
2-6 small green chillies, according to heat, deseeded if you like:@'lrVCp$dS;em
3-4 small shallots or 1 small onion, chopped(`N YO w2N2D
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100g fresh ginger, chopped
rEhbM+p:q 4 garlic cloves, peeledT\PoH+c
2 tbsp galangal paste (optional)`4}F@nk }
3 lemongrass stalks, tough outer layers removed, finely sliced
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2 tsp ground coriander(Y4I:]P;X6Cy
2 tsp ground cumin
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Juice and grated zest of 1 lime
2Dxy+^;d&m/[qt7w 4 kaffir lime leaves, chopped (optional)
5CU Q4E{i 1 tsp Thai shrimp paste
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How to make Thai fish curry:}!K2wM ])vVn;E#Q0EU
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.pd[3|Gd+l

%wD+b(p,F n 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.5eoVR P's
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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.
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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.|?Y&K`z.Dq8Fq/l
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5. Serve in deep bowls, scattered with the coriander or basil and accompanied by boiled rice.