Thai Fish Curry with Brown Rice

Steps

1. Cook rice Combine rice, 2¼ cups water and a pinch of salt in a 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, covered, for 8 more minutes. Do not lift lid during cooking.
2. Prep fish and vegetables Pat fish dry and remove any remaining scales or bones. Cut any larger fillets in half and season with salt. Cut cherry tomatoes in half; cut broccoli into small florets; roughly chop spinach. Set aside separately.
3. Start curry Heat a drizzle of oil in a large fry-pan on medium heat. Add Thai yellow curry paste and onion, garlic and ginger paste and cook for about 1 minute, stirring constantly, until fragrant. Add coconut milk, fish sauce, soy sauce and sugar. Stir to combine and bring to a gentle simmer.
4. Cook fish and veggies Add tomato and broccoli to pan, place fish on top (partly submerged). Gently simmer on low-medium heat for 5-7 minutes (depending on thickness), until fish is just cooked through and broccoli is just tender. Turn fish and broccoli over halfway during cooking. For a spicy flavour boost, sprinkle with a pinch of chilli flakes.
5. Finish curry Stir through spinach and lemon juice until warmed through and season to taste with fish sauce and soy sauce. Cut lemon into wedges.
6. Serve rice topped with curry and mung bean sprouts. Squeeze over a lemon wedge.