Vietnamese Fish Curry

Ingredients:

2 teaspoons peanut oil

1 stem lemon grass, pale section only, finely chopped

1 tablespoon curry powder

400ml can of coconut milk

250ml (1 cup) chicken style liquid stock

600g basa fillets, cut into 4cm pieces

250g broccoli, cut into florets

2 teaspoons caster sugar

2 teaspoons fish sauce

Fresh coriander sprigs, to serve

Method:

Heat oil in a wok over medium heat. Cook the lemon grass, stirring for 1 minute.
Add the curry powder and cook for 30 seconds.
Add the coconut milk and stock. Bring to the boil. Reduce heat to medium-low and cook, stirring often, for 15 minutes or until the mixture thickens slightly.
Add fish and broccoli. Cook for 3 minutes or until fish is cooked through. Stir in sugar and fish sauce. Top with coriander. Serve with rice.