Cod and Coconut Pilau
1 tbsp coconut oil
1 small onion, chopped
1 tbsp Thai green curry paste
225g/8oz/1 cup basmati rice
600ml/1 pint/2½ cups hot fish or vegetable stock
150ml/¼ pint/scant ⅔ cup half-fat coconut milk
340g/12oz skinless cod fillet
225g/8oz sugarsnap peas
125g/4oz thin green beans, halved
squeeze of lemon juice
salt and ground black pepper
4 tbsp chopped fresh coriander (cilantro) to garnish
1 Heat the oil in a frying pan, add the onion and cook over a medium heat for 5 minutes until golden brown. Stir in the curry paste and cook for 1–2 minutes.
2 Add the rice, hot stock and coconut milk. Bring to the boil, then reduce the heat and cover the pan. Simmer gently for 15–20 minutes until all the liquid has been absorbed.
3 Cut the cod into bite-sized pieces and add to the pan. Cook for 5 minutes over a low heat.
4 Add the sugarsnap peas, green beans and lemon juice and cook for 3–4 minutes until just tender. Season to taste with salt and pepper.
5 Serve immediately, garnished with coriander.