Thai Fish Curry - cooking recipe

Ingredients

1 cup basmati rice
2 tbsp oil
1 None medium onion, peeled and roughly chopped
1/2 lb carrots, peeled and sliced
1 tsp Thai red curry paste
14-15 oz can coconut milk
1 cube vegetable bouillon, crushed
1 lb broccoli, cut into florets
3 tbsp soy sauce
1 1/3 lbs fish fillet (such as salmon), skin removed, cut into cubes
None None Fresh cilantro, for garnish

Preparation

Cook the rice in boiling salted water according to the package instructions.
Heat the oil in a saucepan and saute the onion and carrots until softened. Stir in the curry paste and cook for 1 min. Add the coconut milk and 3/4 cup water. Bring to a boil and stir in the bouillon. Add the broccoli and simmer for 5 mins. Add the soy sauce and season with salt and black pepper. Add the fish, cover and cook over low heat for 5 mins.
Fluff the rice and spoon into bowls. Garnish with cilantro. Serve with the curry.