Prepare the rice according to the packet instructions. I use a rice cooker and follow the rule of thumb, 1 cup of rice to 2 cups of water, and set it to cook with the lid on (about 20 mins)

Cut fish into pieces and set aside.

Prepare a large saucepan or wok on the stovetop, heating it on medium to high heat.

Add the curry paste, garlic, ginger and red onion until fragrant.

Shake the coconut milk tin before opening and add 1/3 of the coconut milk to the pan, and stir in with a wooden spoon. Once combined, add 1/3 more and combine, then the final third.

Heat the curry milk mixture until it starts to bubble slightly and then add the chopped vegetables. Stir them in and let cook for 10 minutes until they start to get a little soft.

Next, add the lemongrass paste (you can omit if you don’t have), fish sauce, lime juice, sea salt and stir in.

Add the chopped fish pieces and stir them in. Let them cook for another r5 to 10 minutes, depending on how big they are. As they cook they will turn white.

TIP: Before adding the final ingredient into the curry (chopped shallots), take a piece of fish out and test it with a fork to make sure it is cooked through.