Ingredients
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2 teaspoons peanut oil
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1 stem lemon grass, pale section only, finely chopped
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1 tablespoon curry powder
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400ml can coconut milk
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250ml (1 cup) Massel chicken style liquid stock
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600g basa fillets, cut into 4cm pieces
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250g broccoli, cut into florets
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2 teaspoons caster sugar
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2 teaspoons fish sauce
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Fresh coriander sprigs, to serve
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Steamed white rice, to serve
Method
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1Heat oil in a wok over medium-high heat. Cook the lemon grass, stirring, for 1 minute. Add the curry powder and cook for 30 seconds or until aromatic.
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2Add 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.
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3Add 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.
Source: taste.com.au
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