THAI YELLOW FISH CURRY

Steps

1. a full kettle to the boil.
2. Heat oil in a medium pot (with a lid) on medium heat. Cook shallot for 1-2 minutes, until softened. Add ginger and curry paste and cook, stirring for a further 30 seconds, until fragrant. Add pumpkin and eggplant and cook, stirring for 1 minute. Add a dash of coconut milk if mixture starts to stick.
3. Add remaining coconut milk, boiling water, soy sauce and salt. Bring to a simmer, cover, reduce heat to low-medium and cook for 4-5 minutes, until pumpkin starts to soften.
4. Cut carrot in half lengthways and thinly slice on an angle. Pat fish dry with paper towels, remove any remaining scales or bones, cut into 3-4cm pieces and season with salt. Set all aside.
5. Place vermicelli in a medium, heat-proof bowl and cover with boiling water. Leave to soak for 4 minutes, until tender, then drain. Use kitchen scissors to snip in a few places. Set half the noodles aside, you will need only half for this meal.
6. Add carrot and fish to curry and stir gently to combine, ensuring fish is submerged. Cover, bring to a simmer, reduce heat to low and simmer for 1–2 minutes, until fish is just cooked through and vegetables are tender. Remove curry from heat as soon as fish is just cooked, as it will overcook quickly.
7. Gently stir through spinach, lemon juice and honey. Season to taste with salt, if required.
8. divide vermicelli and Thai yellow fish curry between bowls. Top with mung bean sprouts and coriander.