Thai Yellow Fish Curry with Coconut Rice

There are some dishes that encourage you to eat far more than you should, this is one of them. A rich, creamy yet – relatively – healthy mild Thai curry that is so moreish it should be a controlled substance. It’s the combination of coconut milk and rice, it is as warm and comforting as a hug from your mum.

As an added bonus, it’s almost as quick to make as a stir-fry, without all the chopping. It’s my new favourite dish.

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RECIPE – Serves 4

2 tbsp groundnut oil

2 tbsp yellow curry paste

1 tsp ground coriander

1 tsp ground cumin

1/2 tsp ground turmeric

400ml tin of coconut milk

1 tbsp fish sauce (nam pla)

1 tbsp soft brown sugar

6 kaffir lime leaves

300g green beans, trimmed into 3cm lengths

600g thick white fish fillets (cod, hake, haddock etc), skinned and cut into bite-sized pieces

For the coconut rice:

400ml tin of coconut milk

175ml cold water

400g long-grain rice

To garnish:

chopped coriander leaves

mild red chillies (optional)


METHOD

First, make the coconut rice: combine the coconut milk, water and rice in a saucepan, bring to the boil then reduce the heat to minimum, cover and simmer very gently for 12-14 minutes until the liquid has been absorbed. At this point, cover the rice again and set to one side for ten minutes while you start making the curry.

Place a large wok or frying pan over a medium-high heat and add the oil, when hot add the curry paste, coriander, cumin and turmeric. Stirring constantly, fry for a minute then stir in the coconut milk, fish sauce, sugar and lime leaves, then add the green beans with 50ml water.

Bring to a simmer and cook for 3 minutes, then gently add the chunks of fish and cook for a further 3 to 5 minutes, until the fish is just cooked and starts to flake. Serve alongside the coconut rice and your choice of garnishes.

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