Step 1

Heat the oil in a large saucepan or wok over medium heat. Add the yellow curry paste and cook, stirring, for 1-2 minutes.

Step 2

Add the coconut cream, stock and lemongrass. Cover pan with a lid and simmer for 20 minutes.

Step 3

Uncover, add the eggplant and beans and cook for 10 minutes.

Step 4

Add the fish, fish sauce and lime juice and cook for another 5 minutes. Remove the lemongrass and serve with steamed rice and extra lime wedges.