Southern Thai-Style Pollock Panang Curry With Brown Rice

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

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 diced pollock dry with kitchen paper (unevenly sized diced pollock? Chop any larger ones into bite-sized pieces!)

Once thickened, top the curry with the diced pollock and cook, covered, for 4-5 min further or until the fish is cooked through, then season with a pinch of salt – this is your Southern Thai-style pollock 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