Red fish and vegetable curry with basmati rice

Name: Red fish and vegetable curry with basmati rice
Cook time: 25 min
Total time: 25 min
Yield: 4
Ingredients: 7-10 Tbsp salt and pepper; 500 g Broccoli; 2–3 medium-sized carrots; 1 medium onion; 600 g Fish fillet (e.g. ling fish); 200 g Basmati Rice; 2 TABLESPOONS Oil; 1/2-1 TEASPOON red curry paste (glass); 1 can(s) (400 ml) Coconut milk; 1 TEASPOON Vegetable broth; 2-3 TABLESPOONS Soy sauce; 7-10 Tbsp Coriander

AUTHOR
Kelli Murphy

DIFFICULTY
easy

RATING

COOK TIME
25 mins

TOTAL TIME
25 mins

Ingredients

Servings: 4

7-10 Tbsp salt and pepper
500 g Broccoli
2–3 medium-sized carrots
1 medium onion
600 g Fish fillet (e.g. ling fish)
200 g Basmati Rice
2 TABLESPOONS Oil
1/2-1 TEASPOON red curry paste (glass)
1 can(s) (400 ml) Coconut milk
1 TEASPOON Vegetable broth
2-3 TABLESPOONS Soy sauce
7-10 Tbsp Coriander

Directions

1
Bring just under 1/2 l salted water to the boil. Clean or peel, wash and chop the vegetables. Peel and chop onion. Fish wash, dab dry and chop.
2
Pour rice into boiling salted water, cover and cook for about 20 minutes. Heat the oil in a pot. Brown onion and carrots in it. Add curry paste and sauté briefly.
3
Add the coconut milk and 100 ml of was ser ser, bring to the boil and stir in the stock. Add broccoli and simmer covered for about 5 minutes. Season the curry with soy sauce and pepper.
4
Spread fish on the curry. Cover and cook for 5-7 minutes. Serve the curry with the rice and sprinkle with coriander.