Thai Yellow Curry with Snapper and Jasmine Rice

In a pot, combine the jasmine rice, a big pinch of salt and 1 1/2 cups water. Heat to boiling on high then cover and reduce the heat to low. Simmer 15 minutes or until the water has been absorbed and the rice is tender. Keep covered after removing from the heat until ready to serve. Fluff the finished rice with a fork.

Tip! When you swap the chef selected protein adjust the cooking times and method to ensure your protein is properly cooked and therefore safe to eat.

Cut carrot in half lengthways and slice on an angle (peeling is optional). Trim broccolini and cut in half. Trim ends of sugar snap peas and remove the tough string. Slice chilli. Pick coriander leaves, roughly chop leaves and stems keeping them separate and discard roots. Cut snapper into pieces (about 3cm).

Heat a pan on low heat and toast shredded coconut, until light brown for about 2-3 minutes. Remove coconut from pan and set aside.

Heat a deep sided pan on medium heat with a drizzle of oil. Add yellow curry paste and cook for about 30 seconds. Add coconut milk, fish sauce/brown sugar and coriander stems, simmer for about 5 minutes.

Tip! If you have substituted chicken in this dish cook for a further 5-10 minutes to ensure the meat is fully cooked.

Add carrot and broccolini, cook for 1 minute. Add snapper and a squeeze of lemon juice (to taste), simmer for 3 minutes. Add green beans, cook for 1-3 minutes or until snapper is cooked through. Taste and season with salt as needed.

Divide rice and yellow curry between bowls. Top with chilli and garnish with toasted coconut and coriander leaves. Enjoy!

Tip! If you prefer less spice or to make the dish kid friendly, leave out the chilli.

In a pot, combine the jasmine rice, a big pinch of salt and 1 1/2 cups water. Heat to boiling on high then cover and reduce the heat to low. Simmer 15 minutes or until the water has been absorbed and the rice is tender. Keep covered after removing from the heat until ready to serve. Fluff the finished rice with a fork.

Tip! When you swap the chef selected protein adjust the cooking times and method to ensure your protein is properly cooked and therefore safe to eat.

Cut carrot in half lengthways and slice on an angle (peeling is optional). Trim broccolini and cut in half. Trim ends of sugar snap peas and remove the tough string. Slice chilli. Pick coriander leaves, roughly chop leaves and stems keeping them separate and discard roots. Cut snapper into pieces (about 3cm).

Heat a pan on low heat and toast shredded coconut, until light brown for about 2-3 minutes. Remove coconut from pan and set aside.

Heat a deep sided pan on medium heat with a drizzle of oil. Add yellow curry paste and cook for about 30 seconds. Add coconut milk, fish sauce/brown sugar and coriander stems, simmer for about 5 minutes.

Tip! If you have substituted chicken in this dish cook for a further 5-10 minutes to ensure the meat is fully cooked.

Add carrot and broccolini, cook for 1 minute. Add snapper and a squeeze of lemon juice (to taste), simmer for 3 minutes. Add green beans, cook for 1-3 minutes or until snapper is cooked through. Taste and season with salt as needed.

Divide rice and yellow curry between bowls. Top with chilli and garnish with toasted coconut and coriander leaves. Enjoy!

Tip! If you prefer less spice or to make the dish kid friendly, leave out the chilli.