THAI FISH CURRY - COURTESY OF LOS BARRILES

Prep time: 15 min
Cook time:  25 min
Serves:  4

INGREDIENTS

250 g jasmine rice, well rinsed - Blue Wave
1 tbsp oil - canola or sesame oil - Blue Wave or Chapito's
2 salad onions, finely sliced - Veg Lady
3 tbsp Thai red curry paste - Blue Wave
400 ml coconut milk (coconut cream makes it sweeter) - Blue Wave
200 ml vegetable stock - Chapito's or Blue Wave
2 limes, juiced - Veg Lady
1 tbsp fish sauce (can leave this out if no-one has it. Not essential)
1 tsp brown sugar - Chapito's
150 g green veg such as zucchini or sliced peppers - Oscar the Veg Guy
100 g corn (canned is OK) - Chapito's
4 fish fillets- the meatier the better, approximately 600g in total, cut into 2.5cm cubes - El Piratas Fish Guy (with his cooler boxes)
handful of basil leaves - Oscar, Organic Veg Guy
handful of coriander leaves - The Veg Lady

1. Pour the rice into a cup, check the level it comes to, then pour into a cooking pot. Use the same cup to measure out twice the amount of water and pour this over the rice. Place over a medium–high heat with the lid on for about 15 minutes until all the water has been absorbed and the rice is cooked through. Take off the heat, fluff up with a fork and place the lid back on until you are ready to serve.

2. While the rice is cooking, heat the oil in a separate cooking pot over a medium–high heat and add the shallots. Fry for 3–4 minutes until softened. Add the red curry paste and fry for a further minute or so, stirring to coat the shallots.

3. Pour in the coconut milk and vegetable stock and bring to a steady boil, simmering for 8–10 minutes. Add the lime juice, fish sauce and brown sugar. Stir in the sugar snap peas and baby corn and simmer for 3 minutes.

4. Add in the fish pieces and simmer for 3–5 minutes until just cooked. Stir through some of the basil and coriander leaves before serving over bowls of rice. Garnish with the last few basil and coriander leaves.

Emma Nicholson