Thai Fish Curry with Vegetables

Ingredients

• 250 g Basmati natural rice
• Salt
• 600 g fish fillet (sea fish, skinless; e.g., sole, rockfish)
• 2 bell peppers (red and orange)
• 150 g cherry tomatoes
• 0.5 bunch cilantro (10 g)
• 2 onions
• 20 g fresh ginger (1 piece)
• 2 Garlic cloves
• 2 tbsp sesame oil
• a pinch ground galangal
• a pinch ground cumin
• 1 tbsp red curry paste
• 200 ml fish stock
• 400 ml coconut milk
• 2 tbsp Light soy sauce
• chili flakes
• a splash lemon juice

Instructions

1. 1.

   First, cook the rice in 2.5 times the amount of salted water according to package instructions.

2. 2.

   Rinse the fish, pat dry and cut into bite‑sized pieces. Halve the bell peppers, remove seeds, wash and slice into strips. Wash and halve the tomatoes. Rinse the cilantro, shake off excess water and pluck the leaves; finely chop the stems. Peel the onion, ginger and garlic; slice the onion into wedges and finely mince the ginger and garlic. Heat the sesame oil in a pan. Add the onion, ginger, garlic, peppers and cilantro stems and sauté for 2 minutes over medium heat. Add the galangal, cumin and curry paste, stir briefly, then deglaze with fish stock and coconut milk. Simmer gently for about 8 minutes. Add the fish and tomatoes to the curry and let it cook for another 5 minutes until the fish is just done. Season with soy sauce, chili flakes and lemon juice, garnish with cilantro leaves and serve with rice.