Basil Cashew Fish With Coconut Rice

• 1/3 cup green curry paste
• 1/2 cup toasted cashews
• 1 bunch fresh Thai basil, leaves picked
• 4 None firm white fish fillets, deboned
• None None steamed sweet potatoes, snow peas and lime wedges, to serve
• -1 None Coconut Rice
• 14 oz jasmine rice, rinsed and drained
• 1 (13.5 oz) can coconut milk
• 3/4 inch fresh ginger, peeled, thinly sliced

1. Preheat oven to 350u0b0F. Line a baking tray with parchment paper.
2. In a food processor, combine curry paste, cashews and 3/4 of the basil leaves. Pulse to form a chunky paste.
3. Spread paste evenly over 1 side of each fish fillet. Place on prepared tray. Bake for 8-10 mins, until just cooked through. Turn on broiler and broil fish for 2-3 mins, until golden.
4. Meanwhile, to make the coconut rice, combine rice, coconut milk, ginger and 1/3 cup water in a medium saucepan. Bring to a boil then reduce heat and simmer, covered, for 10 mins. Remove from heat and set aside, covered, for 10 mins. Fluff rice with a fork.
5. Serve fish on a bed of rice topped with remaining basil. Serve steamed sweet potatoes, snow peas and lime wedges on the side.

green curry, cashews, basil, white fish, steamed sweet potatoes, coconut rice, jasmine rice, coconut milk, ginger

Taken from recipes-plus.com/api/v2.0/recipes/34302 (may not work)