Fragrant Red Thai Cod Curry

Rinse your white long grain rice until the water runs clear, then add it to a pot with a lid with 225ml [300ml] [450ml] cold water and a pinch of salt and bring to the boil over a high heat

Once boiling, reduce the heat to very low and cook, covered, for 12-15 min or until all the water has absorbed and the rice is cooked

Once done, remove from the heat and set aside (lid on) to steam until serving

While the rice is cooking, boil half a kettle

Peel and finely slice your brown onion[s]

Peel and finely chop (or grate) your garlic

Trim, then chop your green beans in half

Heat a large, wide-based pan (preferably non-stick with a matching lid) with a drizzle of vegetable oil over a medium heat

Once hot, add the sliced onion and a pinch of salt and cook for 2-3 min or until the onion is starting to soften

Meanwhile, chop your creamed coconut roughly (if required!)

Dissolve the chopped creamed coconut in 200ml [260ml] [340ml] boiled water

Add your fish sauce and a pinch of sugar – this is your coconut stock

Once the onion has softened, add the chopped garlic and ground paprika to the pan and cook for 1-2 min or until fragrant

Once fragrant, add your red Thai curry paste and halved green beans to the pan and cook for 2-3 min further or until the green beans are slightly tender

Chop your cod fillet[s] into bite-sized pieces

Once the green beans are slightly tender, add the coconut stock to the pan and bring to the boil over a high heat – this is your red Thai curry

Once boiling, reduce the heat to medium-high and top the red Thai curry with your chopped cod and a pinch of salt

Cook, covered, for 5-6 min or until the fish is cooked through – this is your red Thai cod curry

Tip: Your fish is cooked once it turns opaque and flakes easily