Thai curry with cauliflower rice and fish fillet

Bring a generous pot of water to the boil. Boil the rice with salt, if necessary, for 8-10 minutes. Add the cauliflower rice the last minute.

Drain and leave with the lid on the pan until use.

In the meantime, clean the onion and cut into half rings. Cut the pangasius fillet into pieces of approx. 2 cm.

Heat the oil in a frying pan or stir-fry the onion and curry paste 1 min. Add the green beans and stir fry for 3 minutes.

Add the coconut milk and simmer for 10 minutes with a lid on the wok on medium heat. Add the pangasius fillet for the last 3 minutes.

In the meantime, pick the leaves of the coriander. Cut the stalk of the red pepper. Roll the pepper between your hands so that the seeds fall out.

Cut the pepper into rings. Finish the lime clean, halve and squeeze 1 half. Cut the other half into segments.

Season the curry with pepper, salt and the juice of the lime. Serve together with the rice in a bowl or deep plate.

Garnish with the coriander, a lime wedge and red-pepper rings to taste.