Red Fish Curry

What you need:

2 cans coconut milk
2 cups of chicken stock
1 lime juiced
1 stalk grated lemon grass
Small amount grated ginger
2 dashes of fish sauce
3 tablespoons Red curry paste
1 tablespoon of brown sugar
Couple of handfuls of Thai frozen vegetables or fresh broccolini trimmed and red cherry toms
400 g Bararmundi fillets cut into bite size peices
1-2 tablespoons of basil or coriander
Chilli optional
3 cups steamed white rice

What you do:

Using a wok or large saucepan on high heat, pour in the chicken stock and coconut milk. Stir.
Squeeze one lime into mix as it heats up, then grate lemon grass, and ginger in and put fish sauce in and stir. Add red curry paste and brown sugar and stir. Taste often to see what you might need more of. When simmering, add vegies. Stir.
Cook rice in rice cooker (1.5 cups of dry rice and 3 cups of water).
Add fish and turn heat down til fish cooked. Turn heat off. Add coriander of basil. Serve on top of a bowl of rice with as much sauce as you like.