Thai Yellow Fish Curry with Rice

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 the heat and leave to steam, still covered, for a further 8 minutes. Do not lift lid during cooking.
2. While rice is cooking, prepare vegetables. Finely slice white part of spring onion; cut broccoli into small florets and dice stems 1cm.
3. Heat oil in a fry-pan on medium heat. Cook spring onions, ginger and curry spice mix, stirring often, for 1–2 minutes until spring onions are soft.
4. Add coconut cream, stock, fish sauce, sugar and lemon juice. Stir to combine and bring to a simmer. Add broccoli and simmer for 2–3 minutes until broccoli starts to soften. While sauce is simmering, pat fish dry, remove any remaining scales or bones and cut each fillet into 3–4 pieces.
5. Add fish to sauce and cook for 4–5 minutes until fish is cooked through and broccoli is tender. Gently fold through spinach and cook for about 1 minute, or until wilted. Sprinkle over mung beans. Finely slice green part of spring onions (if using).
6. Spoon ¾ cup cooked rice per person onto each plate and top with a big spoonful of Thai yellow fish curry. Garnish with coriander and spring onion (if using).