• 160g Cod Fillet Cod Fillet, baked
• 120g jasmine rice Jasmine Rice, boiled
• 80g butternut squash Butternut Squash, roasted
• 80g bean sprouts Bean Sprouts
• 30g curry paste Curry Paste, Thai red
• 150g coconut milk Coconut Milk, light
• 20g juice of ½ lime Lime
• fresh coriander & sliced chilli

1. 1

   Prep everything first: wash and trim the butternut squash and beansprouts, then measure out the sauce ingredients.

2. 2

   Cook the jasmine rice with 1.5 parts water, covered, for 12 minutes, then fluff with a fork.

3. 3

   Season the cod and bake at 200°C for 12-15 minutes until opaque and flaking.

4. 4

   Fry the red curry paste for 1 minute until fragrant, stir in the light coconut milk and simmer for 5 minutes. Finish with lime juice.

5. 5

   Meanwhile, steam or stir-fry the butternut squash and beansprouts for 3-5 minutes until just tender with a little bite.

6. 6

   Build the plate: jasmine rice first, then the veg and cod, spooning over any remaining sauce. Finish with the fresh coriander & sliced chilli.

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