Green Fish Curry with Rice

Ingredients

• 200 g Basmati natural rice
• Salt
• 600 g white fish fillet (e.g., cod, pollock)
• 1 onion
• 1 Garlic clove
• 10 g ginger (1 piece)
• 1 Green Chili Pepper
• 200 g Sugar snap peas
• 2 tbsp peanut oil
• 2 tbsp green curry paste
• 400 ml coconut milk
• 200 ml vegetable broth
• 0.5 Red chili pepper
• 1 handful cilantro
• 1 tbsp fish sauce
• Pepper

Instructions

1. 1.

   Cook rice in 2.5 times the amount of salted water according to package instructions for about 30–35 minutes.

2. 2.

   Meanwhile, rinse and pat dry the fish fillet, cut into 2½–3 cm cubes. Peel onion, garlic, and ginger, then finely dice everything. Halve the green chili lengthwise, deseed, wash, and chop. Trim and wash the sugar snap peas.

3. 3.

   Heat oil in a wok or large pan. Stir-fry onion, garlic, ginger, and chili for 4 minutes over medium heat. Add curry paste and cook for 2 more minutes, stirring constantly. Deglaze with coconut milk and broth. Add sugar snap peas and fish pieces; simmer gently for 4 minutes until cooked through.

4. 4.

   Meanwhile, trim and wash the red chili pepper, slice into thin rings, removing seeds if desired. Wash cilantro, pat dry, and finely chop. Season curry with fish sauce, salt, and pepper. Garnish with chili rings and chopped cilantro, and serve over rice.