Ingredients

1 tbs green curry paste

350ml coconut milk

400g tin of diced tomatoes

2 tbs fish sauce

1 tbs sugar

1 tsp garlic powder

1/2 tsp oregano leaves

1/2 tsp basil leaves

12 medium sized raw prawns, tail on

1 salmon fillet (skin off, reasonably thick), cut into bite size pieces

1 piece of ling (or other dense fish, reasonably thick), cut into bite size pieces

1 carrot, julienned

1/2 capsicum, julienned

3/4 cup green beans, cut into bite size pieces

3/4 cup broccoli florettes (bite size pieces)

1/2 cup frozen peas

2/3 cup medium grain brown rice

1 cup water

Preparation

Stew

  1. Heat up curry paste with a little oil until sizzling and fragrant

2)Add coconut milk, tomatoes, fish sauce , sugar, garlic powder, oregano and basil and bring to the boil. (Start cooking the rice). Turn down heat and simmer for 20 minutes

  1. Add carrot, capsicum and beans, and simmer for a further 10 minutes

  2. Place salmon and ling on an oiled baking tray. Drizzle oil and season with salt. Bake in a moderate oven for 8 minutes

  3. Pan fry the prawns until just done (they will continue to cook a little in the stew)

  4. Add the broccoli, peas and to the sauce and simmer a further 3-4 minutes

  5. Add the cooked fish (and cooking juices) and simmer a further 3-4 minutes

  6. Serve on brown rice

Brown Rice

  1. Rinse rice well

  2. Add rice and water in a pot and bring to the boil uncovered, stirring occasionally

  3. Cover pan and simmer over gentle heat for 25-20 minutes Remove from heat and let sit for 5-10 minutes