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