Ingredients
- 1x Onion cut in wedges
- 2x 400ml Coconut cream
- 2 tablespoon fish sauce
- 1x teaspoon brown sugar
- 1x sliced whole red capsicum
- 200g beans cut in half
- 1x lime (half for wedges to serve half to put in curry)
- 1x teaspoon sesame oil
- 1x whole broccoli chopped
- Coriander to garnish
- 230g curry paste
- 1kg fish of your choice
- 400g jasmine rice
Method
- In a large pot or wok Add oil into pan and brown onion once browned add half the curry paste and continue cooking for another 2 minutes
- Add both cans of coconut milk and bring to boil once boiled add the fish sauce and brown sugar
- Chop fish into 4cm x 4cm pieces and place in a separate bowl add the rest of curry paste to marinate whilst the sauce is boiling
- Bring sauce down to medium heat and add all the vegetables let simmer for 10 minutes before adding the fish.
- Cook rice in rice cooker
- Once fish has turned opaque cook for another 2 minutes before serving.
- Add rice to bowl then add curry and garnish with fresh coriander and a wedge of lime
Product used in recipe
- VALCOM - VALCOM CURRY PASTE YELLOW
