Thai Yellow Fish Curry

Steps

1. Cook rice and prep veggies Combine rice, water and a pinch of salt in a medium pot and bring to the boil. Once boiling, 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. Cut carrot in half lengthways, then thinly slice. Slice courgette 1cm.
2. Prep fish and begin curry Pat fish dry and remove any scales or bones. Slice into 2cm-pieces, season with salt and set aside. Heat a drizzle of oil in a large fry pan on a mediumhigh heat. Add onion, garlic and ginger paste, then cook for 2-3 minutes.
3. Finish curry Add curry paste to pan and cook for 1 minute, stirring, until fragrant. Stir in coconut milk, stock and carrot and bring to the boil. Reduce heat to medium and simmer for 5 minutes. Add courgette and peas, then cook for a further 1 minute. Add fish pan, then simmer for 1-2 minutes, until just cooked through.
4. Season curry Remove pan from heat. Stir in sugar, fish sauce and lemon juice to taste. Start with half the amount of fish sauce and lemon juice, then add more if needed.
5. Serve rice topped with curry, coriander and chilli flakes.