Fragrant Thai-Style Coconut Cod With Sweet Pea Pods & Brown Rice

Boil a kettle

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

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 sweet pea pods 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 sweet pea pods

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