Green fish curry with jasmine rice

Method

1. 

   1Rice

   Rinse the rice in a sieve under cold running water, drain well. Bring the water and salt to the boil, add the rice, cover and leave to swell over medium heat for approx. 12 min., without lifting the lid. Take off the heat, let rest for approx. 5 min., fluff with a fork.

2. 

   2Aubergine

   Heat the oil in a wok or wide non-stick frying pan. Fry the aubergine and beans for approx. 5 min., remove.

3. 

   3Curry sauce

   Heat the oil in the same pan. Sweat the shallots and ginger for approx. 2 min. Add the curry paste and cook for approx. 1 min. Pour in the coconut milk and all ingredients up to and including the fish sauce, bring to the boil. Stir in the cornflour and simmer for approx. 1 min. until the sauce thickens slightly.

4. 

   4Fish

   Add the vegetables to the curry sauce and simmer for approx. 5 min. Lay the fish pieces on top, cover and leave to poach over medium heat for approx. 6 min. until the fish is cooked through. Don't stir any more, or the fish will fall apart.

5. 

   5To serve

   Serve the curry with the rice, sprinkle with a little coriander and the sesame seeds.

Tip:

With 1 tbsp curry paste the curry is mild, with 2 tbsp it's noticeably hot.

Tip:

Cook the vegetables in the sauce for as long as you like, depending on whether you prefer them crisp or soft.

Variation:

Use coley or pike-perch fillet instead of cod.

Goes well with:

Lime wedges.