Fragrant Thai-Style Coconut Cod With Mangetout & Rice

Boil a kettle

Add your white long grain rice to a pot with a lid with 225ml [300ml] [450ml] cold water 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

Chop your tomato[es] into wedges

Deseed your pepper[s] (scrape the seeds and pith out with a teaspoon) and cut into thin strips

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

Once hot, add the tomato wedges and sliced pepper and cook for 2-3 min or until starting to soften

Once softened, add your ginger & garlic paste and red Thai curry paste with 1 tsp [1 1/2 tsp] [2 tsp] sugar and cook for 1-2 min or until fragrant

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

Dissolve the chopped creamed coconut, a squeeze of lime juice and your vegetable stock mix in 250ml [320ml] [420ml] boiled water – this is your coconut stock

Once fragrant, add the coconut stock

Cut the remaining lime[s] into 1 wedge per person

Pat your cod fillet[s] dry with kitchen paper and season them with a pinch of salt

Add the seasoned cod to the pan and cook, covered, for an initial 3-4 min

After 3-4 min, add your mangetout and cook, covered, for a further 3 min or until until the fish is cooked through and the veg has slightly softened – this is your fragrant Thai coconut cod with mangetout

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