Creamy Coconut Thai Fish Curry Weeknight Winner

Ingredients

• 2 tablespoons red curry paste (approximately 30g)
• 1 tablespoon grated fresh ginger (approximately 15g)
• 2 cloves garlic, minced (approximately 6g)
• 1 stalk lemongrass, finely minced (approximately 30g)
• 1 small red chilli, finely chopped (optional)
• 1 teaspoon ground cumin (approximately 2g)
• 1/2 teaspoon ground coriander (approximately 1g)
• 1 tablespoon coconut oil (approximately 15ml)
• 1 medium onion, thinly sliced (approximately 150g)
• 1 red bell pepper, thinly sliced (approximately 150g)
• 1 (13.5 oz / 400ml) can full-fat coconut milk
• 1 cup fish stock (or chicken stock as a substitute) (approximately 240ml)
• 1 tablespoon fish sauce (approximately 15ml)
• 1 tablespoon lime juice, freshly squeezed (approximately 15ml)
• 1 teaspoon brown sugar (approximately 4g)
• 1 pound white fish fillets (cod, haddock, or tilapia), cut into 1.5-inch pieces (approximately 450g)
• 1/2 cup green beans, trimmed and cut in half (approximately 50g)
• 1/4 cup fresh cilantro leaves, chopped (approximately 10g)
• 2 kaffir lime leaves (optional)