Coconut Curry Cod with Jasmine Rice

Method

1. Step 1 of 10

   Rinse the jasmine rice under cold water until the water runs clear.

   • Jasmine rice

   

2. Step 2 of 10

   Put the rice in a saucepan with 300 ml of the water, bring to the boil, then cover and cook on the lowest heat for 10 minutes.

   • Jasmine rice
   • Water
   10 min

   

3. Step 3 of 10

   Cut the cod into large chunks and trim the green beans.

   • Cod fillets
   • Green beans

   

4. Step 4 of 10

   Grate the ginger and slice the spring onions into thin rounds.

   • Fresh ginger
   • Spring onions

   

5. Step 5 of 10

   Heat the oil in a wide pan and fry the curry paste with the ginger for 1 minute until fragrant.

   • Vegetable oil
   • Red curry paste
   • Fresh ginger
   1 min

   

6. Step 6 of 10

   Pour in the coconut milk and the remaining 100 ml water and bring to a gentle simmer.

   • Coconut milk
   • Water

   

7. Step 7 of 10

   Add the green beans and simmer for 4 minutes until bright and just tender.

   • Green beans
   4 min

   

8. Step 8 of 10

   Slide in the cod chunks and simmer gently for 6 minutes until the fish flakes and reaches 63 °C.

   • Cod fillets
   63 °C / 145 °F6 minFin fish to 63 °C / 145 °F

   

9. Step 9 of 10

   Season the curry with the fish sauce and the juice of half the lime.

   • Fish sauce
   • Lime

10. Step 10 of 10

    Fluff the rice with a fork and spoon the curry over, topped with spring onion, coriander and the remaining lime in wedges.

    • Jasmine rice
    • Spring onions
    • Fresh coriander
    • Lime