Thai Green Curry Fried Rice with Crispy Tempura Seabass

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Thai Green curry fried rice with crispy tempura seabass Serves 2 For the fried rice • 1/2 sachet of easy Thai curry paste CK (about 32 g.) if you like it more spicy you can use 1 sachet (65g) • 3 dessert spoons of CK Coconut milk • 3 cup of cold cooked rice (I used cooked brown rice and quinoa) • 1 tea spoon of coconut oil • 3 cloves of chopped garlic • 1/2 cup of mushrooms • 1/2 cup of sugar snaps • 1/2 cup of broccoli • 1/2 cup of red sweet peppers • Any other vegetables you like, chopped small • 10 leaves of basil, keep 5 for garnish 1. Fry the chopped garlic with coconut oil until brown colour then take it out. 2. Add curry paste with coconut milk and fry for 1 min then add the veg. Fry for 2-3 mins. 3. Then add cooked rice with fried garlic and fry for 5 minutes more, then add 5 leaves of basil at the end. 4. To serve, fill a small bowl with the fried rice and upturn it out onto a plate, garnish with basil leaves. For crispy sea bass tempura batter • 2 fillets of seabass cut in to 4 strips • 3/4 cup of plain flour • 1/4 cup of corn flour • Salt and pepper • 1 /2 dessert spoon of bicarbonate of soda • 1 cup of ice cold water!! (needs to be very cold) Mix the batter ingredients together in the bowl using chopsticks stir. Do not over stir. It’s ok to have some lumps in the batter. Fry the Fish Fish pieces in the batter and deep fry in vegetable oil on a medium hot heat for 2/3 minutes until the batter crisps up. Tip: Tempura batter is also great to coat and fry vegetables such as broccoli, sweet potatoes, onion rings, sugar snap peas, etc. A great way to get the kids to eat vegetables! .

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