Name: Thai red fish curry
Ingredients: 2 tbsp olive oil; 25-50g red curry paste (see note); 1 ½ cups fish or vegetable stock; 2 tins coconut milk; 2 makrut lime leaves (often sold as kaffir); 1 tbsp fish sauce; ½ tsp sugar; 2 medium potatoes (cubed); ½ small head cauliflower florets (approximately 350-400g); 200g green beans; 400-500g fresh snapper (or other firm white fish, see note) (cut into bite sized pieces); Juice of 1 lime; Handful bean sprouts; ¼ cup fresh Thai basil or coriander; ¼ cup crushed peanuts or cashews (optional); Jasmine rice

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