Aromatic fish curry

Name: Aromatic fish curry
Yield: 4
Ingredients: 2 stalks lemongrass; 3 makrut lime leaves; 400ml light coconut milk; 200ml fish stock; 2 cloves garlic, crushed; 2 Tbsp fish sauce; 2 star anise; 1 thumb-sized piece fresh ginger; 1 tsp ground tumeric; 1 Tbsp palm or brown sugar; 400g mixed baby potatoes; 4 x 180g firm white fish fillets; 2 handfuls round green beans, ends trimmed; 1/2 c Thai basil leaves; 2 c soba noodles or rice; 1/2 c coriander leaves; 2 flatbreads

for 4 people

Jennifer Ward-Lealand's aromatic fish curry. Photo / Dish

By Sarah Tuck

This recipe is quick to make, light, and packed with herby freshness.

2 stalks	lemongrass
3	makrut lime leaves
400ml	light coconut milk
200ml	fish stock
2 cloves	garlic, crushed
2 Tbsp	fish sauce
2	star anise
1	thumb-sized piece fresh ginger
1 tsp	ground tumeric
1 Tbsp	palm or brown sugar
400g	mixed baby potatoes
4 x 180g	firm white fish fillets
2 handfuls	round green beans, ends trimmed
1/2 c	Thai basil leaves

2 c	soba noodles or rice
1/2 c	coriander leaves
2	flatbreads

Bash the lemongrass stalks with a rolling pin and tear the makrut lime leaves from the stems.
Put the coconut milk and fish stock in a large deep pan and add the lemongrass, lime leaves, garlic, chilli, fish sauce, star anise, ginger, turmeric and sugar. Bring to the boil, add the potatoes and simmer for 10 minutes.
Add the fish fillets and simmer for a further 5 minutes. Add the beans and Thai basil leaves and cook for a final 5 minutes until the fish is cooked through.
Serve the fish on soba noodles or rice with plenty of the aromatic broth. Garnish with coriander and serve with flatbreads, if desired.