Vietnamese Fish Curry
2 teaspoons peanut oil
1 stem lemon grass, pale section only, finely chopped
1 tablespoon curry powder
400ml can of coconut milk
250ml (1 cup) chicken style liquid stock
600g basa fillets, cut into 4cm pieces
250g broccoli, cut into florets
2 teaspoons caster sugar
2 teaspoons fish sauce
Fresh coriander sprigs, to serve
- Heat oil in a wok over medium heat. Cook the lemon grass, stirring for 1 minute.
- Add the curry powder and cook for 30 seconds.
- Add the coconut milk and stock. Bring to the boil. Reduce heat to medium-low and cook, stirring often, for 15 minutes or until the mixture thickens slightly.
- Add fish and broccoli. Cook for 3 minutes or until fish is cooked through. Stir in sugar and fish sauce. Top with coriander. Serve with rice.