Speedy Golden Thai Coconut Cod Curry

Prep the cod & sauce

• Pat the cod dry with kitchen paper.
• To a blender add the coconut milk, red Thai curry paste and ground turmeric, then blitz until smooth. Alternatively you can whisk the ingredients together.

Prep the vegetables

• Thinly slice the carrot.
• Slice any of the larger green beans in half.

Cook the dish

• Add the Veetee Thai Jasmine rice to a large pan (one that has a lid) breaking it up with your fingers or a fork.
• Layer the carrot and green beans on top of the rice.
• Add the cod on top and pour over the sauce with 200ml hot water.
• Pop a lid on top and cook over a medium heat for 8-10 minutes, or until the cod is cooked through (depending on the thickness of your cod you may need to adjust the cooking time).
• Make sure to check it halfway through the cooking and if needed, add some water to the pan.

Plate Up

• Slice the lime into wedges.
• Toast the sesame seeds, unless already toasted.
• Scatter over the sesame seeds and serve with the lime wedges plus an optional dash of your favourite chilli oil if you like. Then simply tuck in and enjoy!