Fish Yellow Curry



A tasty and rather light recipe with Thai flavors.

Ingredients (for 4 people):
12 baby new potatoes, halved
400ml can coconut milk
2 tbsp yellow curry paste
60ml fish stock
(2 tablespoons fish sauce)
600g-800g white fish fillets, cut into 3cm pieces
3 green onions, sliced thinly
1/3 cup coarsely chopped fresh coriander
1 tablespoon finely chopped fresh coriander

Boil, steam or microwave potatoes until tender; drain.
Meanwhile, place half of the coconut milk in large saucepan; bring to a boil. Boil, stirring until milk reduces by half and the oil separates from the coconut milk. Add curry paste; cook, stirring, about 1 minute or until fragrant. Add remaining coconut milk, stock, (fish sauce), juice and sugar (1 tablespoon); cook stirring until sugar dissolves.
Add fish and potato to pan; cook, covered for about 5 minutes or until fish is cooked. Stir in onion and coarsely chopped coriander.
Divide curry among serving bowls; sprinkle with finely chopped coriander.

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