Fish Potato Yellow Curry (Gaeng Leuang Pla)

fairy chef's Note:

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

• Total Time: 30 mins
• Prep Time: 15 mins
• Cook Time: 15 mins

Ingredients:

Servings: 4

• 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
• ½ teaspoon molasses
• ½ 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.