Thai Fish Curry

• 1 cup basmati rice
• 2 tablespoons oil
• 1 onion medium, peeled and roughly chopped
• 1/2 pound carrots peeled and sliced
• 1 teaspoon Thai red curry paste
• 15 ounces coconut milk
• 1 cube vegetable bouillon crushed
• 1 pound broccoli cut into florets
• 3 tablespoons soy sauce
• 1 1/3 pounds fish fillet such as salmon, skin removed, cut into cubes
• fresh cilantro for garnish

1. Cook the rice in boiling salted water according to the package instructions.
2. 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.
3. Fluff the rice and spoon into bowls. Garnish with cilantro. Serve with the curry.

basmati rice, oil, onion, carrots, red curry, coconut milk, vegetable bouillon, broccoli, soy sauce, fish fillet, fresh cilantro

Taken from www.yummly.com/recipe/Thai-Fish-Curry-1405233 (may not work)