Yellow Curry With Fish

Name: Yellow Curry With Fish
Ingredients: 1 2/3 lbs firm white fish fillets, cut into 1 1/2 inch pieces; 3/4 cup light coconut milk; 3/4 cup fish stock; 1 small red onion, chopped; 1 None lemongrass stem, pale section only, chopped; 1 None red chili pepper, chopped; 1 piece (3/4-inch) fresh ginger, peeled and chopped; 3 cloves garlic; 1 tsp ground turmeric; 8 oz green beans, trimmed; 4 None fresh kaffir lime leaves, center vein removed, shredded; None None Steamed rice, to serve; None None Lime wedges, to serve

13 ingredients

4 steps

Ingredients

1 2/3 lbs firm white fish fillets, cut into 1 1/2 inch pieces
3/4 cup light coconut milk
3/4 cup fish stock
1 small red onion, chopped
1 None lemongrass stem, pale section only, chopped
1 None red chili pepper, chopped
1 piece (3/4-inch) fresh ginger, peeled and chopped
3 cloves garlic
1 tsp ground turmeric
8 oz green beans, trimmed
4 None fresh kaffir lime leaves, center vein removed, shredded
None None Steamed rice, to serve
None None Lime wedges, to serve

Directions

1

Place fish, coconut milk and stock in large saucepan on medium heat. Cover and bring to a simmer. Simmer, covered, for 5 mins.
2

Process onion, lemongrass, chili pepper, ginger, garlic, turmeric and 1/4 cup water to make a paste.
3

Stir paste into fish mixture, taking care not to break up fish. Add green beans and lime leaves. Cover and simmer for 3 mins more or until beans and fish are tender. Season with salt.
4

Spoon rice into shallow bowls; top with fish curry. Serve with lime wedges.