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thai fish curry

INGREDIENTS
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W+D-]&mr#y 2 tbsp sunflower or groundnut oil0HvVUS
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400ml tin of coconut milk
|!L#H8pR*T"l 200ml fish stock or water
D$gkCI m h 2 tbsp Thai fish sauce (nam pla)Q X/J[&iE7N
2 tsp sugarXxT7eyZ
125g French beansW1[m@\k9{Xl X?
100g spring onions
4k8DNh&Rc@4X 500g firm fish fillets, such as pollack, gurnard or grey mullet, skinned
H9G:[email protected]!_\(JH 300g fresh crabmeat - a mix of white and brown, or all white if you prefer W7P}\6O
A handful of coriander, Thai basil or ordinary basil leaves, roughly torn
a Q't2s;mAR-T For the curry paste6|F9ls b+A
2-6 small green chillies, according to heat, deseeded if you like
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100g fresh ginger, chopped3v@2hE,O2j4]"h;d _
4 garlic cloves, peeled3V'`N W)@ ib?'K
2 tbsp galangal paste (optional)
y;k"O^$k#@6b.[+gV 3 lemongrass stalks, tough outer layers removed, finely sliced
-s5g[ho*RdpdG 2 tsp ground coriander\'X X(|4MYTF%IN'Q
2 tsp ground cumin/rZ cTePzy
Juice and grated zest of 1 lime~x&v@tX
4 kaffir lime leaves, chopped (optional)
\4zp t4L 1 tsp Thai shrimp paste
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How to make Thai fish curry5j`1w ?,_1AD
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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oNC e%r 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.0Fb!DI]&\Nq
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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.Lw7@O/|3G(f}k9{
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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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5. Serve in deep bowls, scattered with the coriander or basil and accompanied by boiled rice.