Thai fish curry with potatoes

Probably it is difficult to find a more familiar combination than fish and potatoes. Remember the famous fish & chips, English potato pies with fish, our favorite herring with potatoes - there are many such examples. So in Indian cuisine there was such a dish - fish curry filled with spicy aromas. Preparing the dish is simple, and all the ingredients are easy to buy at your local supermarket in the Asian food section.

Ingredients

• 8 small potatoes
• 1 medium onion
• 1 small bunch of cilantro
• 4 green onion feathers
• 1 long red chili
• 1-2 tsp green Thai curry paste, depending on the desired spiciness
• 400 ml coconut milk
• 125 ml fish stock or water
• 2 tbsp. l. fish sauce
• 1 tbsp. l. lime juice
• 1 tbsp. l. Sahara
• 500 g skinless white fish fillets (e.g. tilapia)
• 1 tbsp. l. vegetable oil
• steamed rice for serving

Directions

1. Cut the potatoes into large cubes and boil in boiling salted water until tender, 8-12 minutes.
2. Peel the onion and cut into thin feathers. Chop the cilantro coarsely, set aside a little for serving. Cut the green onions into thin rings. Cut the chili pepper into thin half rings, remove the seeds if desired.
3. Heat the oil in a wok, add the onion and fry until soft, 1-2 minutes. Add the curry paste and, stirring constantly, cook for 1 minute. Pour in the coconut milk and cook for 5 minutes, the butter should float to the surface.
4. Pour in broth, fish sauce and lime juice, add sugar and cook for 1 minute. Then add the green onions and fish to the wok and cook for 3 minutes.
5. Add potatoes and cilantro, heat for 1 minute. and remove from heat. Sprinkle the curry with the remaining cilantro and chili peppers. Serve with rice.