Coconut Lemongrass Fish Curry

• Jasmine Rice(280 g)
• Fish Fillet(600 g)
• Salt(1½ tsp)
• Black pepper(½ tsp)
• Rapeseed Oil(1 tbsp)
• Onion(1)
• Garlic(3 cloves)
• Ginger(1 tbsp)
• Lemongrass(2)
• Red Curry Paste(2 tbsp)
• Turmeric(½ tsp)
• Coconut milk(400 ml)
• Vegetable Broth(200 ml)
• Fish sauce(1 tbsp)
• Brown sugar(2 tsp)
• Bell pepper(1)
• Baby Spinach(120 g)
• Lime(1)
• Coriander(15 g)optional

Method

1. 1

   Rinse {Jasmine Rice}. Finely chop the {Onion}, mince the {Garlic}, grate the {Ginger}, trim and bruise the {Lemongrass}, slice the {Bell pepper}, cut the {Fish Fillet} into rough bite-size pieces, and season the fish with {Salt} and {Black pepper}.

   ~12 min

2. 2

   Add the {Jasmine Rice} to a saucepan with 560ml water and a pinch of salt. Bring to a boil, cover, and cook on low until tender, about 12 minutes. Remove from the heat and let it stand for 5 minutes.

   ~12 min

3. 3

   Meanwhile, heat {Vegetable oil} in a deep skillet or pot over medium heat. Cook the {Onion}, {Garlic}, {Ginger}, and {Lemongrass} for 4 minutes until softened and fragrant. Stir in the {Red Curry Paste} and {Turmeric} for 1 minute.

   ~5 min

4. 4

   Pour in the {Coconut milk} and {Vegetable Stock}, then stir in the {Fish sauce}, {Brown sugar}, and {Bell pepper}. Bring to a gentle simmer and cook for 8 minutes until the sauce is slightly reduced and the pepper is tender.

   ~8 min

5. 5

   Lower the heat and gently add the {Fish Fillet}. Simmer for 4 minutes, then fold in the {Baby Spinach} and the juice of {Lime}. Cook for 1 minute more, just until the fish flakes and the spinach wilts. Remove the lemongrass pieces before serving.

   ~5 min

6. 6

   Fluff the rice and divide between bowls. Spoon over the curry and finish with {Fresh cilantro} if using.

   ~0 min