Thai Yellow Curry with Line Caught WA Snapper

In a medium pot bring 1¹⁄₂ cups water to the boil. Stir in jasmine rice, cover and reduce the heat to low. Simmer for 15 minutes until all the water is absorbed. Keep covered with a lid and let the rice sit off the heat for a few minutes to absorb any residual water. 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 green beans and cut in half. Slice chilli. Cut lime into wedges. Pick coriander leaves, roughly chop leaves and stems keeping them separate and discard roots. Cut snapper into bite sized pieces.

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 lime juice (to taste), simmer for 3 minutes. Add green beans, cook for 1-2 minutes or until snapper is cooked through. Season with salt to taste.

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 medium pot bring 1¹⁄₂ cups water to the boil. Stir in jasmine rice, cover and reduce the heat to low. Simmer for 15 minutes until all the water is absorbed. Keep covered with a lid and let the rice sit off the heat for a few minutes to absorb any residual water. 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 green beans and cut in half. Slice chilli. Cut lime into wedges. Pick coriander leaves, roughly chop leaves and stems keeping them separate and discard roots. Cut snapper into bite sized pieces.

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 lime juice (to taste), simmer for 3 minutes. Add green beans, cook for 1-2 minutes or until snapper is cooked through. Season with salt to taste.

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.