Coconut and fish curry

Ingredients

• 2 tablespoons oil
• 1 large onion, peeled and chopped
• 1 tablespoon peeled and grated ginger
• 2 cloves garlic, peeled and finely chopped
• 1 cup chopped coriander stalks and roots (reserve chopped leaves)
• 1/2 cup finely chopped lemongrass bulb
• 2 tablespoons red curry paste
• 3 x 400ml cans coconut cream
• 1/4 cup fish sauce, or to taste
• 8 kaffir lime leaves, shredded
• 500 grams baby new potatoes, peeled (cut into chunks if large)
• 250 grams skinny green beans, sliced
• 500 grams chunky fish fillets such as monkfish or hapuku, cut into small chunks
• 60 grams baby spinach leaves
• 2 tablespoons lime juice
• 1 1/2 cup beansprouts
• 2 long medium-hot red chillies, finely sliced