You can substitute the cod for any whitefish or salmon and use whatever vegetables you may have in your kitchen.
8oz basmati rice, well rinsed
1 tbsp olive oil
2 shallots, finely chopped
3 tbsp red Thai curry paste
14 fl oz coconut milk
7 fl oz vegetable stock
Juice of 2 limes
1 tbsp fish sauce
1 tsp brown sugar
5 oz sugar snap peas
3oz baby sweetcorn, sliced lengthways
4 cod fillets, approximately 20oz in total, cut into small pieces
Handful of basil leaves
Handful of cilantro leaves
Sliced red chilli to serve
Measure the rice in a cup and add to a saucepan with twice the amount in water. Cook on a medium-high heat for about 15 minutes or until the water has been absorbed and the rice is soft. Add more water if necessary and keep a lid on throughout cooking.
Take off the heat, fluff up the rice with a fork and place the lid back on until you are ready to serve.
Whilst the rice is cooking, heat the oil in a separate saucepan, over a medium-high heat. Saute the shallots and cook for 3 – 4 minutes or until softened.
Add the red curry paste and cook for a further minute or so, making sure the shallots are well coated with the paste.
Pour on the coconut milk and vegetable stock and bring to a steady boil. Simmer for 10 minutes.
Add in the lime juice, fish sauce and brown sugar.
Stir in the snap beans and sweetcorn and cook for a further 3 minutes.
Add the fish pieces and cook for 5 minutes or until the fish is just cooked.
Stir in some of the cilantro and basil and then ladle over bowls of the rice.
Garnish with more of the cilantro, basil and red chilli. Serve immediately.