Fragrant Red Thai Cod Curry With Brown Rice

Rinse your brown rice, add it to a pot with plenty of cold water and bring to the boil over a high heat

Once boiling, reduce the heat to medium and cook for 20-25 min or until it's tender with a slight bite

Once cooked, drain, return it to the pot and keep covered 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