This beautiful curry is the perfect comfort food for winter, quick, easy and sure to impress this is a great all-round dish!
Half a large red onion or 1 medium red onion
Handful Coriander or Parsley – roughly chopped
Tablespoon lemon grass
Curry paste of choice (we used Rendang)
1 Can (400gm) Coconut Cream or Milk
Spring onion for garnish
Fish fillets (or your choice of meat/vegetables)
Add a couple of glugs of oil and onion to the pan on medium heat. Leave to sweat for 5-7 minutes.
Add finely chopped lemon grass and clove of garlic to onions
Add curry paste to taste (we used 3 TBSP of Rendang Curry Paste)
Cook until aromatic
Add coconut cream/milk and bring to boil then turn down to simmer. If using coconut milk – thicken with a TSP of Cornflour mixed with water or milk.
Begin cooking rice to packet instructions.
Cut fish into cubes to suit. Add to pan.
Leave on heat until fish is just cooked (can flake apart, depending on cube size maybe 5 minutes)
Stir through half of the coriander/parsley.
Serve on rice, garnish with remaining greens.
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