Coconut Green Curry Fish Rice Bowl

Ingredients

• 200g white fish fillets (e.g., cod or halibut), cut into chunks
• 1 tbsp coconut oil
• 1 tbsp red curry paste
• 400ml coconut milk
• 1 stalk lemongrass, bruised
• 2 kaffir lime leaves
• 1 cup long-grain white rice
• 1 cup fresh basil leaves
• 1/2 cup fresh cilantro leaves
• 1/2 cup fresh mint leaves
• 1 lime, cut into wedges
• 1 red chili, thinly sliced
• 1 green chili, thinly sliced
• 2 tbsp fried shallots
• Salt to taste

Instructions

1. Rinse the rice and cook it according to package instructions.
2. Heat coconut oil in a pan over medium heat. Add red curry paste and stir for 1 minute until fragrant.
3. Pour in coconut milk, add lemongrass and kaffir lime leaves. Bring to a simmer and cook for 5 minutes.
4. Add fish chunks to the curry, cover, and simmer for 8-10 minutes until fish is cooked through.
5. Season the curry with salt to taste. Remove lemongrass and lime leaves.
6. Divide cooked rice into two bowls. Top with fish and curry sauce.
7. Garnish with fresh basil, cilantro, mint, sliced red and green chilies, fried shallots, and lime wedges.
8. Serve immediately with a spoon.