But first, what we had for dinner!
It was just a simple ol’ green Thai fish curry with rice. It was made as follows (serves 2): Put three handfuls of rice into a medium pot. Cover by a finger-joint depth of hot tap water. Put on the stove on high.
Take a wide frypan, and add about a teaspoon of peanut oil. Put on medium-high heat. Once it has warmed up; add a heaped teaspoon of green curry paste. Stir it around to distribute.
Chop up two smallish fillets of fish (Terakihi in our case) into biggish chunks, and add to the curry paste. Once the fish has browned off a little, add a small can of coconut cream; and simmer gently until the rice finishes cooking, adding additional water if required. Pile rice into bowls, and top off with curry.
Mmm. Yummy and delicious!