Green Fish Curry

My green fish curry served with Jasmine rice, coriander leaves and fried shallot is a solid favourite for me as the weather begins to cool. It is very simple dish to cook that delivers a wallop of flavour. I make my own green curry paste and keep an ample supply stored in my freezer, but if thats too hard you could just as easily use your pick of store bought pastes.

GF DF
serves 4 
what you need
1/4 cup green curry paste
2 tbsp coconut oil
1/2 brown onion, peeled and finely chopped
400ml coconut milk
200ml water
1 tsp of sea salt
1/2 head of broccoli, cut into florets
1/2 red capsicum deseeded and sliced
1/2 tomato deseeded and chopped
400g fillets of white fish 
handful of coriander leaves
handful of fried shallot

what you do
1. Add the coconut oil and curry paste to a large pot on medium heat.
Stir and cook for two minutes to begin to release the flavour in your paste.
2. Mix in the onion and cook for a further two minutes.
3. Add 400ml coconut milk and then I fill the can half full with cold water
to rinse out the remains of coconut milk and add to the pot.
4. Stir the paste, coconut milk and water to combine and cook over a medium heat
(with lid on to avoid quantity reducing via evaporation) for a further five minutes.
5. Add the sea salt and the prepared vegetables (saving the coriander leaves and fried shallot for serving)
cook for two minutes with the lid on. Give it a quick taste at this point, add more salt if required.
If it is too spicy for your taste you can add another 200ml of coconut milk and stir to combine.
6. Add the fish fillets and cook for a further three to five minutes (depending on the size of the fillets) on a medium heat with the lid on. DON'T be tempted to cook the fish for longer, we want it moist and succulent not falling apart.
7. Serve curry on steamed Jasmine rice, sprinkled with coriander leaves and fried shallot.
Note: Trust me the fish will continue to cook as you plate up, so don't freak out if it appears a little translucent.
©Jane Grover