Joe's Coconutty Thai Fish, Rice & Veg In A Bag

Preheat the oven to 220°C/ 200°C (fan)/ 425°F/ Gas 7

Boil a kettle

Deseed the red pepper[s] (scrape the seeds and pith out with a teaspoon) and cut into rough, bite-sized pieces

Peel and finely chop (or grate) the garlic

Peel (scrape the skin off with a teaspoon) and finely chop (or grate) the ginger

Roughly chop the coconut cream and dissolve it in 150ml [250ml] boiled water

Add the soy sauce, Thai green curry paste and kaffir lime leaf[ves] and stir it all up – this is your Thai curry stock

Cut 2 [4] pieces of tin foil approx. the size of A3 sheets of paper

Line a baking tray with the tin foil sheets (doubling it up prevents any leakages)

Add the mangetout and chopped red pepper to the middle of the foil and give it a good mix up

Tip: Cooking for 4? Use 2 trays and make 2 separate parcels!

Top the vegetables with the basa fillets

Sprinkle over the chopped ginger and garlic

Slightly scrunch the edges of the foil around the filling and then add the Thai curry stock

Scrunch the edges of the tin foil together around the curry to form a sealed parcel

Put the tray in the oven for 15-20 min or until everything is cooked

Whilst the parcel is in the oven, add the basmati rice and 250ml [500ml] cold water to a pot with a lid and bring to the boil over a high heat

Once boiling, reduce the heat to very low and cook, covered, for 10-12 min or until all the water has absorbed and the rice is cooked

Once cooked, remove from the heat and keep covered until serving