Thai Yellow Curry with Snapper and Jasmine Rice

In a pot, combine the rice, a big pinch of salt and 3 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.

Cut carrot in half lengthways and slice on an angle (peeling is optional). Trim broccoli into florets. Trim ends of snow 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 curry paste and cook for about 30 seconds. Add coconut milk, 1/3 cup water, fish sauce/brown sugar and coriander stems, simmer for about 5 minutes.

Add carrot and broccoli, cook for 1 minute. Add snapper and a squeeze of lemon juice (to taste), simmer for 3 minutes. Add snow peas, 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!

In a pot, combine the rice, a big pinch of salt and 3 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.

Cut carrot in half lengthways and slice on an angle (peeling is optional). Trim broccoli into florets. Trim ends of snow 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 curry paste and cook for about 30 seconds. Add coconut milk, fish sauce/brown sugar and coriander stems, simmer for about 5 minutes.

Add carrot and broccoli, cook for 1 minute. Add snapper and a squeeze of lemon juice (to taste), simmer for 3 minutes. Add snow peas, 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!

In a pot, combine the rice, a big pinch of salt and 1¹⁄₂ 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.

Cut carrot in half lengthways and slice on an angle (peeling is optional). Trim broccoli into florets. Trim ends of snow 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 curry paste and cook for about 30 seconds. Add coconut milk, fish sauce/brown sugar and coriander stems, simmer for about 5 minutes.

Add carrot and broccoli, cook for 1 minute. Add snapper and a squeeze of lemon juice (to taste), simmer for 3 minutes. Add snow peas, 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!

In a pot, combine the rice, a big pinch of salt and 1¹⁄₂ 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.

Cut carrot in half lengthways and slice on an angle (peeling is optional). Trim broccoli into florets. Trim ends of snow 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 curry paste and cook for about 30 seconds. Add coconut milk, fish sauce/brown sugar and coriander stems, simmer for about 5 minutes.

Add carrot and broccoli, cook for 1 minute. Add snapper and a squeeze of lemon juice (to taste), simmer for 3 minutes. Add snow peas, 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!

In a pot, combine the rice, a big pinch of salt and 1¹⁄₂ 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.

Cut carrot in half lengthways and slice on an angle (peeling is optional). Trim broccoli into florets. Trim ends of snow 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 curry paste and cook for about 30 seconds. Add coconut milk, fish sauce/brown sugar and coriander stems, simmer for about 5 minutes.

Add carrot and broccoli, cook for 1 minute. Add snapper and a squeeze of lemon juice (to taste), simmer for 3 minutes. Add snow peas, 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!

In a pot, combine the rice, a big pinch of salt and 1¹⁄₂ 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.

Cut carrot in half lengthways and slice on an angle (peeling is optional). Trim broccoli into florets. Trim ends of snow 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 curry paste and cook for about 30 seconds. Add coconut milk, fish sauce/brown sugar and coriander stems, simmer for about 5 minutes.

Add carrot and broccoli, cook for 1 minute. Add snapper and a squeeze of lemon juice (to taste), simmer for 3 minutes. Add snow peas, 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!