Panang Fish and Vegetable Curry

Steps

1. Combine all rice ingredients 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 the heat and leave to steam, still covered, for a further 8 minutes. Do not lift the lid at any time during cooking.
2. Heat a drizzle of oil in a large pot on medium heat, add shallot and curry paste (1 tablespoon for medium and 1½ tablespoons for hot) and stir-fry until shallot begins to soften, about 2 minutes. Add garlic, ginger and kaffir lime leaf and cook a further 1 minute. Add carrot and cook for another 1 minute, then add coconut milk, fish sauce and sugar, reduce heat and simmer for about 3 minutes until the vegetables are becoming tender.
3. Pat fish dry with paper towels and remove any remaining scales or bones. Cut into 3cm pieces. Add fish to curry mix and stir gently to combine. Simmer on a very low heat for 3–4 minutes or until fish is just cooked through. Gently stir through lime juice and season to taste with extra fish sauce and sugar if required. Stir through spinach leaves to wilt just before serving.
4. Spoon ¾ cup cooked rice per person into bowls and ladle curry over. Sprinkle with coriander.