Thai Yellow Fish Curry

While the rice is cooking, finely grate the ginger. Finely grate the garlic (or use a garlic press). Thinly slice the brown onion. Very finely chop the makrut lime leaves. TIP: The leaves have a fibrous texture so make sure you chop them very finely. Roughly chop the Asian greens. Slice the lime (see ingredients list) into wedges. Cut the white fish fillets into 2cm pieces.

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

Add the coconut milk, soy sauce, makrut lime leaves and Asian greens to the pan and bring to a simmer.

Add the white fish fillets to the pan and stir to combine. Cover with a lid or foil and cook until the fish is just cooked through, 4-5 minutes. TIP: The fish is cooked through when it turns from translucent to white.