Asian Fish Curry

Name: Asian Fish Curry
Ingredients: 2 tbsp peanut oil; 2 None potatoes, peeled, diced; 1 None onion, cut into wedges; 1 None garlic clove, crushed; 2 tbsp yellow curry paste; 1/2 cup water; 1 cup light coconut cream; 1 lb firm fish, cubed; 1 bunch baby bok choy, halved; 2 None tomatoes, chopped; 1 tbsp lime juice; 2 tsp brown sugar; 1 tsp fish sauce; None None steamed rice, to serve; None None cilantro leaves, to serve

15 ingredients

2 steps

Ingredients

2 tbsp peanut oil
2 None potatoes, peeled, diced
1 None onion, cut into wedges
1 None garlic clove, crushed
2 tbsp yellow curry paste
1/2 cup water
1 cup light coconut cream
1 lb firm fish, cubed
1 bunch baby bok choy, halved
2 None tomatoes, chopped
1 tbsp lime juice
2 tsp brown sugar
1 tsp fish sauce
None None steamed rice, to serve
None None cilantro leaves, to serve

Directions

1

Heat oil in a wok on high. Stir-fry potatoes, onion and garlic for 2-3 mins. Add curry paste, cook for 30 seconds, until fragrant. Add water and coconut cream. Bring to a boil, stirring. Reduce heat and simmer for 8-10 mins, or until potatoes are tender.
2

Add fish, bok choy, tomatoes, lime juice, brown sugar and fish sauce. Simmer for 2-3 mins. Serve with rice and sprinkle with cilantro.