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thai fish curry

INGREDIENTS

j'[ le'VcM'D 2 tbsp sunflower or groundnut oil

WM;j?Zo8Qv 400ml tin of coconut milk!wa"t`9Rx9a1dw
200ml fish stock or water
%H7M0p4I%IFm} 2 tbsp Thai fish sauce (nam pla)
'jv;p~9hM;j}i 2 tsp sugar
UnhdA^T 125g French beans
0j&FC#gLe;E2]+a 100g spring onions
N8u&l&iS 500g firm fish fillets, such as pollack, gurnard or grey mullet, skinned]u R*M G
300g fresh crabmeat - a mix of white and brown, or all white if you prefer
8^H"lC%j A handful of coriander, Thai basil or ordinary basil leaves, roughly tornd:l d7w3]6}C
For the curry paste
$e:PD(~7T/x` 2-6 small green chillies, according to heat, deseeded if you like
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IFKnC"uR/^ 3-4 small shallots or 1 small onion, chopped!g){)t*xL!i(r
100g fresh ginger, chopped

?G6[6w/Z%n4iU-il 4 garlic cloves, peeled
7}7_ gxVc0b 2 tbsp galangal paste (optional)
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S+F 3 lemongrass stalks, tough outer layers removed, finely sliced
|:A"tg8E 2 tsp ground coriander `:z a/zBCf3x$i'Y
2 tsp ground cumin
(J'MQmqml Juice and grated zest of 1 limey5U8F5`&v-JIG:|'w
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4 kaffir lime leaves, chopped (optional)6U
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1 tsp Thai shrimp paste;gN8G,[$rF_U/AdF
1 tsp sea salt a-mr1Z$}#f W)Wd"H
METHOD b1].b^
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~7_xD+L0QY How to make Thai fish curry
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Q` 1. Put all the curry paste ingredients into a food processor or blender and whiz to a fairly smooth paste, adding a tablespoon of water to help it along if necessary.6N4tmMj
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2. Heat the oil in a heavy-based saucepan, then scrape in the curry paste. Fry over a low-medium heat for 3-4 minutes, stirring often, without letting it colour. Add the coconut milk, stock or water, fish sauce and sugar. Bring to a gentle simmer and cook, uncovered, for 20-25 minutes.
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@7V 3. Meanwhile, cut the French beans into 2-3cm lengths and slice the spring onions on the diagonal. Add these to the curry sauce and cook for 5 minutes.KD)u;LKT:e
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4. Cut the fish fillets into large bite-sized pieces. Add these to the pan, cover with a lid and simmer gently for 2-3 minutes, until the fish is just cooked. Stir in the crabmeat and heat through gently for another minute.%L#j&U,^
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5. Serve in deep bowls, scattered with the coriander or basil and accompanied by boiled rice.