Southern Thai-Style Cod Panang Curry

Add your basmati rice and 300ml [390ml] [600ml] 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 been absorbed and the rice is cooked

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

Meanwhile, peel and finely slice your brown onion[s]

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 matching lid) with a drizzle of vegetable oil over a medium heat

Once hot, add the sliced onion and pepper strips and cook for 4-5 min or until starting to soften

Boil half a kettle

Chop your creamed coconut roughly (if required!)

Dissolve the chopped creamed coconut and peanut butter in 250ml [325ml] [450ml] boiled water

Roll your lime[s] with your hand on a hard surface (to release more juice) and cut in half

Add your ground turmeric, fish sauce, add a squeeze of your lime juice and 1 tsp [1 1/2 tsp] [2 tsp] sugar – this is your peanut stock

Cut the remaining lime into 1 wedge per person

Once the veg has softened, add your red Thai curry paste to the pan and cook for 3-4 min or until fragrant

Once fragrant, add the peanut stock and cook for 2-3 min further or until the sauce has thickened

Pat your fish dry with kitchen paper and chop into bite-sized pieces

Once thickened, bring to the boil, then once boiling, reduce to medium-high and top the curry with the diced fish and cook, covered, for 6 min further or until the fish is cooked through, then season with a pinch of salt – this is your Southern Thai-style fish panang curry

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

Fluff the basmati rice with a fork and season with a pinch of salt