Thai Green Fish Curry

While the rice is cooking, finely grate the ginger. Thinly slice the brown onion. Thinly slice the carrot (unpeeled) into half-moons. Roughly chop the Asian greens. Slice the lemon (see ingredients list) into wedges. Cut the white fish fillets into 2cm pieces.

SPICY! The curry paste is spicy so use a little less if you prefer a mild curry. In a large frying pan, heat a drizzle of olive oil over a medium-high heat. Add the onion and carrot and cook, stirring, until softened, 3-4 minutes. Add a drizzle more olive oil, the ginger and Thai green curry paste (see ingredients list) and cook until fragrant, 1-2 minutes.

Add the coconut milk, soy sauce, brown sugar and Asian greens to the pan. Stir to combine and bring to a simmer.

Add the fish to the pan, stir to combine and cook until the fish is just cooked through, 5-6 minutes. TIP: The fish is cooked through when it turns from translucent to white.