1 cup white or brown basmati rice
1 Tbsp vegetable oil
1 medium onion, diced
1 clove garlic, peeled and thinly sliced
1 tsp grated ginger root or ginger paste
10 thin asparagus spears, ends trimmed, cut into 1-inch lengths
1/4 cup Thai green curry paste, or more to taste
6 oz coconut milk
Juice of 1/2 lime
2-3 Tbsp brown sugar (use 3 Tbsp if you like your curry more sweet than sour)
2 Tbsp fish sauce (I use Three Crabs brand)
1 cup peas, fresh or frozen (defrost, if frozen)
1 lb cod (or other white fish), cut into 2-inch chunks
2 tsp fresh cilantro leaves, roughly chopped
Cook the rice according to package directions, in a rice cooker or on the stovetop. If you're using brown basmati rice (I love Texmati, from the regular grocery store), it can take 45-60 minutes to cook, so don't start cooking the rest of the dish until the rice is done. It needs to steam in the pot, covered, for 15 minutes after cooking. When the rice has just 5 minutes left to steam, start the rest of the dish.
Heat the oil in a wok over medium heat. Add the onion, garlic, ginger and asparagus, all at once, and stir-fry for 2 minutes. Then, stir in the curry paste, and cook, stirring constantly, for 1 minute.
Pour in the coconut milk, lime juice, fish sauce and brown sugar, and stir to combine. Cook, stirring occasionally, for 10-12 minutes; the sauce should come to a low boil, and begin to reduce.
Gently add the peas and pieces of fish. Continue to simmer for 5 minutes more, until the fish is cooked, and the sauce is thickened.
Taste, and adjust if necessary with more lime juice.
Serve individual portions over hot rice, garnished with fresh cilantro leaves.