Meals Matter

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Contributed By: saranielsen
Magazine

Quick and Easy... Excellent for freezing, can be frozen for up to 2 months.

Ingredients

1 tsp Vegetable oil

1 Onion, coarsley chopped

1 stalk Lemon grass, finely chopped

2 Garlic cloves, crushed

2 Cm piece of ginger, finely chopped

1 tsp Chilli flakes

1/2 tsp Ground turmeric

400ml Can coconut milk

375ml Fish stock

800g Firm white fish, cut into cubes

1/4 cup Coarsley chopped fresh coriander

1/4 cup Fresh basil leaves

1 Fresh long green chilli

Jasmine rice, to serve

Preparation

Heat the oil in a wok or large saucepan on high. Saute the onion, lemon grass and garlic for 2-3 mins until the onion is tender. Stir in ginger, chilli flakes and turmeric. Cook, stirring, for 1 minute.

Blend in coconut milk and fish stock. Bring to boil. Reduce heat and simmer, uncovered, for 20 mins until the sauce thickens slightly.

Add fish. Heat, stirring for 3-4 mins until the fish is cooked through. Remove from the heat, and stir through the coriander, basil and chilli. Cool and serve with the cooked jasmine rice.

Cook's Notes

Freezing: Transfer the mixture into freezer containers. Curry can be frozen for up to 2 months. Rice can be frozen in a freezer container for up to 3 months. Reheating: Defrost the curry in the fridge overnight, then bring to the boil in a large saucepan. Reduce heat and simmer, stirring, for 4-5 mins. Sprinkle rice with a little water, then microwave, covered, on high (100%) power for 2-3 mins unit hot (stirring after every minute). Serve with curry.

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