Thai fish curry

Ingredients

• 1 Tbsp olive oil
• 1 small white onion, diced
• 1 carrot, thinly sliced
• 4 large cloves garlic, minced
• 2-3 Tbsp Thai yellow curry paste
• 1 Tbsp grated or minced fresh ginger
• 1 can coconut milk
• 1 Tbsp coconut sugar (or brown sugar)
• 2 tsp fish sauce (optional)
• 2 cups tenderstem broccoli (or normal broccoli)
• 4 large cod fillets (about 170g each)
• 1 large lime, juiced (we use lemon)
• Fine sea salt and freshly-ground black pepper
• Optional toppings: chopped cilantro, chopped green onions and extra lime wedges
• 4 cups cooked rice, for serving

Instructions

1. Heat the oil in a large pan (or pot) over medium heat, then add the onion and cook for 5 minutes, stirring every now and then.
2. Add the carrot, garlic, curry paste (as much as you'd like) and ginger; stir to combine and sauté for 2 minutes.
3. Add the coconut milk, sugar, fish sauce (if using) and stir, then let the sauce reach a simmer.
4. Add the broccoli and mix, then wedge the fish fillets in between the broccoli and spoon over a bit of the sauce. Cover with a lid and cook until the fish is white and flaky.
5. Drizzle the lime (or lemon) juice evenly over the pan and season with some black pepper; taste and see if you'd like to add more seasoning or lime (lemon) juice.
6. Serve with rice and the optional toppings if you're using them.

Serves 4.

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