Fish and potato yellow curry
Yellow curry is a lighter, less spicy style of curry that gets its colour from the ground turmeric that forms part of the paste. This Thai-style fish and potato
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Ingredients
- 8 tiny new potatoes (320g), halved
- 400 millilitres can coconut milk
- 2 tablespoons yellow curry
- 1/4 cup (60ml) fish stock
- 2 tablespoons fish sauce
- 1 tablespoon lime juice
- 1 tablespoon grated palm sugar
- 800 grams firm white fish fillets, cut into 3cm pieces
- 4 green onions, sliced thinly
- 1/3 cup coarsely chopped fresh coriander
- 1 fresh red thai chilli, seeded,sliced thinly
- 1 tablespoon fresh coriander leaves, extra
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