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Thai fish curry

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Thai fish curry
A fragrant, richly-flavored fish curry with green beans and red pepper and served with Jasmine rice.

2 tablespoons canola or peanut oil
½ red pepper (capsicum)—julienned
16 green beans—topped and tailed and halved
2 cloves garlic—finely chopped
1 teaspoon finely chopped lemongrass
1 teaspoon finely grated fresh ginger
1 teaspoon turmeric
1 cup coconut milk
½ cup water
2 tablespoons fish sauce
2 teaspoons brown sugar
½ teaspoon chili powder
1 cup Jasmine rice
2 x 6 oz (180g) firm white fish fillets—each cut into thirds
1 tablespoon lemon juice
1 tablespoon finely chopped fresh basil


HEAT the oil in a large frying pan over a medium heat. COOK the red pepper and green beans for 4 minutes, stirring occasionally. ADD the garlic, lemongrass, ginger and turmeric and cook for 1 minutes, stirring constantly. ADD the coconut milk, water, fish sauce, sugar and chili powder and bring to the boil. REDUCE the heat to medium and simmer for 8 minutes. WHILE the curry simmers, cook the rice. ADD the fish (spoon the curry sauce over the fish to coat) and simmer, covered, for 8 minutes. REMOVE from the heat and stir through the lemon juice and basil. SERVE with rice.



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