This aromatic fish curry is quick and easy to make.
- Cook the rice in a large saucepan of boiling water following packet directions or until tender. Drain and cover to keep warm.
- Meanwhile, place the coconut milk and curry paste in a saucepan over medium-low heat. Gently simmer, stirring occasionally, for 2 minutes or until heated through. Reduce heat to low and simmer, uncovered, for 1-2 minutes. Add all the fish and simmer, uncovered, for a further 5 minutes or until the fish is just cooked. Add choy sum and push down gently into the liquid. Simmer, covered, for 2 minutes or until choy sum just wilts.
- Divide the fish curry among serving bowls. Top with the coriander leaves to garnish and serve with the cooked rice.
You may need it
Mixing Bowl Set
Surface Utensil Holder
Cutting Board Set