This is our version of a Thai Fish Curry served on black rice - traditionally known as 'the forbidden rice' its an ancient grain with impressive health benefits. Black rice is higher in protein than other rice and the deep purple colour indicates its high in antioxidant content. Our recipe is packed with veges and a delicious lime and kaffir lime leaf flavour balanced by lychee.
Ingredients: serves 2
2Tbl green curry paste
1Tbl coconut oil
2 fillets of white fish chopped (we used Tarakihi)
1/2 red capsicum
1 handful of sliced mushrooms
1 chopped bok choi
1 handful of sugar snap peas
1 tsp fish sauce
1 can coconut milk
fresh chilli or chilli flakes to taste
2 kaffir lime leaves sliced finely (highly recommended!)
Juice of 3 limes (you can use bottled lime juice if needed)
Crushed peanuts or cashews
6 tinned lychee
Stir-fry 2Tbl green curry paste with 1Tbl coconut oil over low heat until fragrant.
Add half the coconut milk with the carrot, capsicum, mushrooms, fish sauce, lime juice and stir-fry for 5 minutes.
Add the remaining coconut milk, fish, kaffir lime, bok choi, sugar snap peas and lychee and cook for a couple of minutes until tender. Add chilli to taste.
Serve on a bed of black rice and garnish with fresh coriander and crushed cashews or peanuts.