Thai Fish Curry with Basmati Rice

Cook the long grain rice in salted water.

Remove the outer hard leaves from the lemongrass, then chop the stalk. Remove the skin from the ginger root and garlic and chop finely. Remove the seeds from the chili pepper and chop the flesh. Squeeze lemon. Peel carrots and cut into sticks. Remove the core from the bell bell pepper and cut into strips. Chop the spring onions. Cut fish into cubes of about 3 cm.

Sauté lemongrass, garlic, ginger and chili pepper in oil. Stir in curry paste and sweat for about 2 minutes. Add sugar, fish sauce, coconut milk and juice of one lemon. When it boils, add spring onions, peppers, carrots and finally fish pieces. Simmer gently for about 5 to 6 minutes. Before serving, form freshly chopped cilantro and a few drops of sesame oil on top.

Serve with basmati rice.

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