Panang Fish and Vegetable Curry

Steps

1. Combine rice, water and a pinch of salt in a pot and bring to the boil. As soon as it boils, cover with a tight-fitting lid and reduce to lowest heat to cook for 12 minutes. Turn off heat and leave to steam, still covered, for a further 8 minutes. Do not lift lid during cooking.
2. When rice has 12 minutes cook time remaining, heat oil in a pot on medium heat and finely dice onion. Add onion, garlic, ginger and curry paste to pot and stir-fry until onion begins to soften, 2–3‚ minutes, stirring constantly to ensure paste does not catch on bottom of pot.
3. Add broccoli and carrots and stir-fry a further 1 minute. Add coconut milk, stock, fish sauce and sugar. Reduce heat to low and simmer for about 3‚ minutes until vegetables are almost tender.
4. Pat fish dry with paper towels, remove any remaining scales or bones and cut into ‚3cm pieces.
5. Add fish and courgette to curry and stir gently to combine. Reduce heat to low and simmer for ‚3–4„ minutes, or until fish is just cooked through. Stir through lemon juice and season to taste with extra fish sauce and brown sugar, if required.
6. Serve ¾ cup cooked rice per person into bowls and top with panang fish and vegetable curry. Garnish with coriander leaves and crispy shallots.