Fish Potato Yellow Curry (Gaeng Leuang Pla)

Don't be afraid..Try this one...All your taste buds will awaken.

• Ready In: 30 mins
• Serves: 4

Ingredients

• 4  tiny new potatoes, halved
• 2  small sweet potatoes, cut in 3cm pieces
• 400  ml coconut milk
• 2  tablespoons  yellow curry paste
• 60  ml  fish stock or 60  ml  vegetable stock
• 2  tablespoons fish sauce
• 1  tablespoon lime juice
• 1  teaspoon dark brown sugar
• 1⁄2 teaspoon molasses
• 1⁄2 teaspoon maple syrup
• 800  g  firm  white fish fillets, cut into pieces
• 4  green onions, thinly sliced
• 1  stalk lemongrass (optional)
• 1⁄3 cup  coriander, coarsely chopped
• 1  long red  Thai chile, seeded, sliced thinly
• 1  tablespoon fresh coriander leaves

Directions

1. Cook potatoes.
2. In a large pan bring half the coconut milk to a boil. Boil, stir occasionally, until it has reduced by halve and the oil separates from the coconut milk.
3. Now add the curry paste, cook for about 1 Minute. Add remaining coconut milk, stock sauce, juice, (Lemon grass if using it), sugar, molasses and maple syrup; cook and stir until sugar is dissolve.
4. Add fish and cooked potatoes to the pan: cook, and stir occasionally (3 minutes).Remove lemon grass,stir in onion and coriander.*.
5. Place curry in a serving bowl;sprinkle with sliced chili and coriander leaves.
6. Enjoy!
7. *Note to self - Don't add the fish until shortly before serving this curry; if overcooked, it can either disintegrate or toughen.