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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