Yellow Fish Curry with Straw Mushroom & Green Beans

Prepare the vegetables and herbs by chopping the baby corn, julienning the red capsicum, trimming the green beans, finely chopping the garlic, lemongrass, red onion, and fresh coriander, and chopping the potatoes into small pieces.

In a large pot, bring the chicken stock to a boil, then reduce to a simmer. Add the potatoes and cook until they are just becoming tender, approximately 10 minutes.

While the potatoes are simmering, heat the olive oil in a large frying pan over medium heat. Add the garlic, lemongrass, and red onion, sautéing until fragrant and the onion is soft, about 2-3 minutes.

Stir the yellow curry paste into the frying pan, using according to taste, and cook for another 2 minutes to release the flavors.

Pour the coconut milk into the frying pan, mixing well with the curry paste mixture. Add the fish sauce dressing to taste and bring to a slight simmer.

Add the straw mushrooms, bamboo shoots, and the semi-cooked potatoes (use a slotted spoon to transfer them) to the curry sauce. Simmer for 5 minutes.

Incorporate the Nile perch pieces into the curry, making sure they are submerged. Cook gently until the fish is cooked through, about 7-10 minutes, depending on the thickness.

Add the green beans and baby corn to the curry, and cook for another 3-4 minutes, until the vegetables are tender but still crisp.

Finally, stir in the chopped fresh coriander and the red capsicum, cooking for an additional minute before removing from heat.

Serve the curry hot, garnished with additional fresh coriander if desired. Adjust seasoning with more fish sauce or salt, to taste.