Ingredients
Method
1.Heat oil in a wok on high. Stir-fry potatoes, onion and garlic for 2-3 minutes.
2.Mix in curry paste and cook for 30 seconds, until fragrant. Add water and coconut cream. Bring to boil on high, stirring. Reduce heat to low. Simmer for 8-10 minutes, or until potatoes are tender.
3.Add fish, buk choy, tomato, lime juice, brown sugar and fish sauce. Simmer for 2-3 minutes. Serve with rice and sprinkle with coriander.
You could also make this recipe with prawns or chicken.
Note