Tropical Tumeric Fish Curry

Ingredients

• 1 long red chilli (seeds removed and roughly chopped, add another if you like your curry spicy)
• 2 stalks of lemongrass (white part only and roughly chopped )
• 4 garlic cloves (minced)
• 5cm piece ginger (peeled and roughly chopped)
• 1cm piece fresh turmeric (peeled and roughly chopped)
• ½ medium red onion (roughly chopped)
• 1 lime (zested and then cut into wedges for serving)
• 2 Tbsp coconut oil (melted)
• 400ml can coconut cream (cream separated from the milk and set aside)
• 1 tsp ground turmeric
• 2 cups vegetable stock
• ¼ cup fish sauce
• 1 Tbsp coconut sugar
• 20 green beans, ends removed and halved
• 440g ling fish or any other firm white fish (skin and bones removed. Cut into 5cm pieces)
• ½ cup cherry tomato (cut into halves)
• ¼ cup Thai basil leaves to serve
• vermicelli noodles (cooked as per packet instructions)