Thai Fish Curry with Brown 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 15 minutes. Turn off heat and leave to steam, still covered, for a further 8 minutes. Do not lift lid during cooking.
2. While rice cooks, cut tomatoes in half; cut broccoli into florets and thinly slice stems; roughly chop spinach and set all aside separately. Pat fish dry and remove any remaining scales or bones. Cut any larger fillets in half, season with salt and set aside.
3. Heat a drizzle of oil in a large, deep fry-pan on medium heat. Add Thai yellow curry paste, onion, garlic and ginger paste and cook for 1 minute, stirring constantly, until fragrant. Add coconut cream, water, fish/soy sauce and brown sugar. Stir to combine and bring up to a simmer.
4. Add tomatoes and broccoli and place fish on top (partly submerged). Gently simmer on medium low heat for 5-7 minutes until fish is just cooked through (depending on thickness), turn fish over halfway during cooking. Remove fish from pan and set aside.
5. Mix cornflour and water in a small bowl. Keep pan on heat and add cornflour mix to curry. Cook, stirring, for about 1 minute until mixture has thickened slightly. Stir through spinach and lemon juice until warmed through.
6. To serve, spoon ¾ cup brown rice between bowls, top with Thai fish curry. Sprinkle with a little chilli (if using).