Panang Peanut Fish Curry

Ready in 30 minutes • Serves 2
This dish most recently appeared in Fresh Start (5 Nights For 2) on Sunday, March 11, 2018.

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With super-green rice

Ingredients

1 teaspoon oil, for cooking (or use spray oil)
½ brown onion, thinly sliced
2 teaspoons finely grated ginger
1 clove garlic, finely grated
¾-1 tablespoon panang peanut curry paste (depending on heat preference)
165ml lite coconut milk
½ teaspoon soy sauce
½ teaspoon fish sauce (optional)
¼ teaspoon salt
½ courgette, cut in half and thinly sliced
300g fish fillets, patted dry, any scales or bones removed and cut into 3cm pieces

Bring a medium pot of salted water to the boil. Prepare curry ingredients. Cook rice in pot of boiling water for about 13 minutes. After 13 minutes, add peas and continue to cook for 1-2 minutes, until peas are bright green and rice is tender.
Once rice and peas are cooked, drain well then return to pot and fold through spinach. Season and set aside.
Heat oil in a medium pot on medium heat. Cook onion, ginger and garlic with a pinch of salt, stirring often, for 3-4 minutes.
Add curry paste and continue to cook for 30 seconds, until fragrant.
Add coconut milk, soy sauce, fish sauce (if using) and salt. Stir to combine.
Add sliced courgette and fish, ensuring fish is submerged. Bring to a simmer and cook for 2-3 minutes, until fish is just cooked through. Remove from heat and set aside.
Peel remaining courgette and carrot into ribbons and thinly slice cores; thinly slice mint; finely chop coriander. Place all in a small bowl along with vinegar. Toss well to combine and season to taste.
TO SERVE spoon green rice into bowls and ladle over fish curry. Place herby vegetables on top.