Thai Fish Curry - River Cottage

Ingredients

• 2 tbsp sunflower or groundnut oil
• 400ml tin of coconut milk
• 200ml fish stock or water
• 2 tbsp Thai fish sauce (nam pla)
• 2 tsp sugar
• 125g French beans
• 100g spring onions
• 500g firm fish fillets, such as pollack, gurnard or grey mullet, skinned
• 300g fresh crabmeat – a mix of white and brown, or all white if you prefer
• A handful of coriander, Thai basil or ordinary basil leaves, roughly torn
• 2-6 small green chillies, according to heat, deseeded if you like
• 3-4 small shallots or 1 small onion, chopped
• 100g fresh ginger, chopped
• 4 garlic cloves, peeled
• 2 tbsp galangal paste (optional)
• 3 lemongrass stalks, tough outer layers removed, finely sliced
• 2 tsp ground coriander
• 2 tsp ground cumin
• Juice and grated zest of 1 lime
• 4 kaffir lime leaves, chopped (optional)
• 1 tsp Thai shrimp paste
• 1 tsp sea salt