I hated spicy food. And then I went to Singapore for two weeks. I came back a changed woman.
After two weeks of spicy food for breakfast (yes, Laksa for breakfast every day), lunch and dinner, I returned with a converted taste preference that definitely included the trill of spice. Oh, and a suitcase full of spicy spicy pastes!
For this recipe I used green curry paste. I might have put a wee bit too much, but it was yum-my!
NOTE! in the image below it says “coconut oil” -> what I meant to write was “coconut MILK”!!!
In a large, non-stick pan, add a spoonful of olive oil, the chopped onion and ginger. Let them cook until the onion become translucent.
I used frozen celery, which is why in the first photo you can see a big blob of light green on the left 😉
Now add the green curry paste
Pour in the coconut milk (not oil!) and turn the heat off
In an oven-proof bowl, put the uncooked rice and peas.
Pour in the liquid mix
Add the fish fillets
and put the bowl in the oven for about 30 minutes. If the liquid isn’t enough, add some fish stock and/or more coconut milk.
Your curry is ready when the rice is cooked and the liquid evaporated.