Ingredients

Serves: 4

Time: 30 minutes

• 300g jasmine rice
• 2 shallots
• 1 tbsp olive oil
• Handful of coriander, plus extra to serve
• 2 limes
• 120g Thai green curry paste
• 1 x 400g tin coconut milk
• 250ml vegetable or fish stock
• 2 lemongrass stalks
• 150g fine green beans
• 4 spring onions
• 400g white fish (cod, haddock or hake)
• 200g prawns, shelled and deveined
• 1 tbsp light brown sugar
• 1 tbsp fish sauce
• Handful of Thai basil leaves, plus extra to garnish
• Lime wedges, to serve
• Sea salt & freshly ground black pepper

Method

1. Firstly, wash the rice and place into a rice cooker with 600ml of water, a pinch of salt and set aside to cook away.
2. Now, thinly slice the shallots and place into a deep saute pan with the oil and some salt. Place the pan over a medium heat and cook for 5 minutes until softened.
3. Whilst the onion cooks, bash the coriander, garlic and zest of the limes in a pestle and mortar until a rough paste forms then add to the pot with the shallots along with the green curry paste.
4. Cook everything for a few minutes to release the flavours then add 2 tablespoons of the coconut milk from the top of the tin to the pan and cook, stirring, for a couple of minutes until the coconut starts to release its oils. Pour in the rest of the tin alongside the stock and bring to a simmer.
5. Slice the lemongrass and add to the pan then slice the green beans and spring onions into 1 inch pieces and add them to the pan as well.
6. Add the white fish and prawns then season with the sugar, fish sauce, and lime juice and leave everything to simmer away for 3 - 4 minutes until the fish and prawns are cooked and the green beans are tender. Remove the lemongrass before serving.
7. Serve with the cooked rice and some lime wedges, plus extra herbs for garnishing.