Yellow fish curry
This fragrant and fresh yellow fish curry is quick and easy to prepare. Firm, white fleshed fish like ling, blue-eye, trevally, coral trout, red emperor and mah
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Ingredients
- 8 baby new potatoes (320g), halved
- 400 millilitres can coconut milk
- 1/4 cup (70g) yellow curry paste
- 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
- 3 green onions, sliced thinly
- 1/3 cup coarsely chopped fresh coriander
- 1 fresh long red chilli, sliced thinly
- 1 tablespoon finely chopped fresh coriander
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