This is your go-to winter warmer when you want something that tastes like a tropical holiday but cooks like a Tuesday night.

Yellow curry paste*

• 4 cm fresh ginger root peeled
• 4 cm fresh turmeric root peeled
• 1 shallot rough chopped
• 2 x 5 inch stocks lemongrass, thinly sliced into disks
• 3 cloves garlic peeled
• 1 – 2 red chillies
• 5 kaffir lime leaves
• 1 – 2 red chillies
• 1 tsp ground cumin
• ½ tsp ground black pepper
• ¼ tas ground nutmeg
• ½ tsp salt
• 2 tsp fish sauce

*if you have not time — use a store bought Yellow curry paste (we love Mae Ploy)

The curry

• 2 cups water
• 400 g baby potatoes cut in half
• 1 tin coconut milk / cream if you like it creamy
• ½ tsp salt
• 1 tbsp fish sauce
• 1 Lime (juiced)
• 900 g firm white fish
• 1 cup peas, snow peas, green beans, sliced carrots
  (veggies that can cook in 1-2 minutes)
• Garnish with lime wedge, crispy shallots, fresh mint,
  spring onion or corriander
• Serve with long-grain rice

• Blitz ginger, lemongrass, shallot, turmeric, chillies, garlic and lime leaves in a food processor until paste-y.
• Heat coconut oil in a big pan. Fry the paste for 3–4 mins till it smells like heaven and starts to brown.
• Add 2 cups water, bring to a boil. Chuck in potatoes, cover and simmer 15 mins till fork-tender.
• Lid off. Let it bubble a bit to thicken. Add coconut milk, salt, fish sauce and lime juice. Taste test. Turn up the heat with chili flakes if you fancy.
• Gently add fish and simmer 5 mins. Toss in your green veg and cook just long enough to keep them bright and bouncy.
• Serve over rice with lime, herbs and whatever crispy bits you’ve got.