Fish Green Curry

Local Cod, North Rankin or something. Easy curry.

Half a cup of green curry paste, stirred in a wok quickly and a similar amount of water then added. Left to simmer for five minutes then in with a can of coconut milk followed by the bits of fish in bite sized pieces and some fresh baby corn left to simmer until cooked.

A Donna Hay recipe idea meant adding a small handfull of fresh basil and a splash of lime juice just before the end of cooking.

The cod didn’t blend at all and, for a white fish, did its best to fight with the flavours.

Served on Jasmine rice.