Peanut Fish Curry with Basmati Rice

Steps

1. Combine rice, water and a pinch of salt in a medium 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. Dice onion 1cm; cut carrot in half lengthways and slice 0.5cm; slice courgette into 1cm rounds. Set all aside.
3. Pat fish dry, remove any remaining scales or bones and slice into 2cm pieces and set aside. Heat a drizzle of oil in a large pot on medium-high heat and cook onion for 3-4 minutes, until softened.
4. Add lemongrass curry paste and cook for 1 minute, stirring, until fragrant. Stir in coconut milk, stock, peanut butter and carrot and bring to the boil, reduce heat to medium and simmer for 5-6 minutes.
5. Add courgette and peas and cook for a further 1-2 minutes. Add fish and cook for 1-2 minutes until just cooked through and veggies are tender. Remove pot from heat, stir in sugar, fish sauce, soy sauce and lemon juice. Season with to taste with salt.
6. To serve, spoon ¾ cup of rice onto plates, top with fish curry and sprinkle with peanuts.