Cook potatoes in a microwave safe dish covered with water for 10 minutes or until just soft.
Add the vegetable oil and 2 tablespoons of coconut cream to the wok and stir through for a minute until it sizzles. Add the curry paste and cook until fragrant. (about 3 minutes)
Add granulated sweetener, fish sauce and remaining coconut cream. Bring sauce to the point where it just boils. Add the fish and cook for 3 to 5 minutes until it turns white.
Add the cooked potatoes, snow peas and capsicum, cooking through for another 2 minutes.
Serve immediately with a wedge of lime, and steamed rice.
Fish: Use a firm white fish for this recipe like cod, flathead, snapper, halibut, swordfish, coral trout. Cut into 2cm x 2 cm chunks so that the fish cooks evenly.
Fish Alternative: Use prawns (shrimp), cut calamari into chunks or rounds. You can even use thinly sliced chicken.
Curry Paste: I love to use the AYAM Yellow Curry Paste and 2 tablespoons is a mild to medium curry. For a hotter curry, you may like to use 3 tablespoons.
Sweetener: I use Lakanto Monkfruit Golden which measures just like sugar. It adds the perfect amount of sweetness. Alternatively if you can't find a golden sweetener, you can just use a white one for example granulated stevia. You could also sub with raw honey.
Coconut Cream: Full fat is a must. Don’t even think of using reduced lot. I wouldn’t even use Coconut Milk. The full fat coconut cream is what gives this curry is thick luscious taste, and because there are so few ingredients in this curry, this is what I recommend using for maximum flavour.
Low Carb Option: Instead of potatoes, use carrot, or skip the potatoes and make some cauliflower rice instead to soak up all the curry juices.
Serving: This curry serves 4 with additional rice. If not serving with rice and its just the curry on its own (with the potatoes), it will be enough for 3 people.