Ingredients 2 tablespoons Thai yellow curry paste
400ml coconut milk
500ml vegetable stock
1 lemongrass stalk, white part only, bruised
4 finger eggplants, sliced
100g green beans, trimmed
750g white fish fillets, cut into large pieces
3 teaspoons fish sauce
3 teaspoons lime juice
Heat oil in a large saucepan, add the yellow curry paste and cook for 1-2 minutes.
Pour in the coconut milk, stock and lemongrass.
Cover with a lid, bring to the boil and simmer for 20 minutes.
Uncover, add the eggplant and beans. Cook for 10 minutes.
Add the fish, fish sauce and lime juice and cook for another 5 minutes.