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thai fish curry

INGREDIENTS3N]*B|{|"V
2 tbsp sunflower or groundnut oil
~W}5u!Z9Oe!hFqE3U 400ml tin of coconut milk*f)K)IB~O)}
200ml fish stock or water
8rP*gfE#lo(DpF5o 2 tbsp Thai fish sauce (nam pla)+j xpq5q(M C
2 tsp sugar y3X*s(tq&s0h:@Z
125g French beans
(eh*d*T.eJ4G\tM5| 100g spring onions
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Q+F f u6D&e:v 500g firm fish fillets, such as pollack, gurnard or grey mullet, skinned
[ v$`d%D"|tmp_h 300g fresh crabmeat - a mix of white and brown, or all white if you preferM"Q4w L"D1Z
A handful of coriander, Thai basil or ordinary basil leaves, roughly torn!Mv"nh3E'T!nBt
For the curry paste
[$_-o h3J6V4P 2-6 small green chillies, according to heat, deseeded if you like2fH| q^A6~.C
3-4 small shallots or 1 small onion, chopped
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S4f%fe2J5F 100g fresh ginger, choppedz6I:o8} F.e'K
4 garlic cloves, peeled
-xN(heIi0t 2 tbsp galangal paste (optional)C.D.dur:y)GY!wE)T
3 lemongrass stalks, tough outer layers removed, finely slicedkp [n|
2 tsp ground coriander
w5W X-qDV@gr 2 tsp ground cumin5}1O D#_!F
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Juice and grated zest of 1 lime`M$F eM0c9W7d
4 kaffir lime leaves, chopped (optional)
Uic%w3_'] 1 tsp Thai shrimp paste
1sH4O2REs 1 tsp sea salt
ZO/SB#g+v'm METHOD FX,r:X3H`5i

]_)q3|;_*l How to make Thai fish curry
EN~8{8Wn 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.1PHq)To fh
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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.5S4l-a }5o

f!GP.Idm 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.3h-F$^zP8Uw

;y a}E$m-Y0s-@F 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.
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i\n E(M4w 5. Serve in deep bowls, scattered with the coriander or basil and accompanied by boiled rice.