Green fish curry with celeriac

Pour the coconut cream into a wok
or saucepan and simmer over medium
heat for 5 minutes. Stir once the coconut
cream starts to change colour along the
side of the pan. Add the curry paste, stir
well and simmer until the flavours begin
to develop. Stir in the stock, sugar and
fish sauce and simmer for 2-3 minutes.
Add the fish and celeriac and simmer,
stirring occasionally, for another 5 minutes
or until the fish is done. Add the
curry or bay leaves. Taste and season
with salt and pepper if necessary. Stir
in the fresh coriander just before serving.
Spoon the fish onto a serving platter,
garnish with the chilli strips and serve
with basmati rice.