One Pot Mild Thai-Style Basa & Coconut Rice

Boil a kettle

Trim, then slice your spring onion[s] finely

Deseed your pepper[s] (scrape the seeds and pith out with a teaspoon) and chop into large bite-sized pieces

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

Once hot, add the chopped pepper and most of the sliced spring onion[s] (save the rest for garnish!) to the pan with your Thai green curry paste and cook for 2-3 min or until fragrant

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

Dissolve the chopped creamed coconut and fish sauce in 300ml [390ml] [600ml] boiled water – this is your coconut stock

Once fragrant, add your basmati rice and coconut stock to the pan with 1 tsp [1 1/2 tsp] [2 tsp] sugar and a generous pinch of salt and give everything a good mix up

Reduce the heat to low then cook, covered, for 10 min or until most of the stock has absorbed and the rice is almost cooked

Tip: Add a little water if the rice is not cooked or the mixture is too dry!

Meanwhile, chop your Thai basil finely, including the stalks

Once the rice is almost cooked, increase the heat to medium and top with your basa fillet[s] and season them with a pinch of salt and pepper

Cook, covered, for 5 min or until the fish is cooked through and tender

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

Once done, transfer the cooked basa to a plate

Add most of the chopped Thai basil (save the rest for garnish!) to the pan and mix it all together – this is your one pot Thai-style basa & coconut rice