Thai-Inspired Yellow Fish Curry

Add half of the ginger to the saucepan and boil the rice for 10 minutes until done, then drain and set aside. Heat a drizzle of sunflower oil in a deep frying pan over medium-high heat. Fry the white part of the scallions with the garlic, the curry spices and the rest of the ginger for 1 - 2 minutes.

Stir in the vegetable mix and fry for 6 - 8 minutes over medium-high heat, or until done. Meanwhile, chop the red chili pepper* into rings and cut the lime into wedges.

*Take care, this ingredient is spicy! Use as preferred.

Add the coconut milk and the stock, then bring to the boil. Reduce the heat to medium-low, then cover with the lid and allow to reduce gently for 6 - 7 minutes. Remove the lid and reduce further until the sauce reaches your preferred texture. Shortly before serving, stir in the fish medley and poach for 1 - 2 minutes.

Season the curry with (per person) 1 tsp fish sauce* and the juice of one lime wedge, then cook for 1 more minute. Taste and add the chili pepper as preferred, along with more fish sauce or lime juice if necessary. Season to taste with salt and pepper.

*Take care, this ingredient is salty! Use as preferred.