Thai green curry with Australian Snapper

Ingredients

• 250g fresh snapper
• 1 jar of valcom authentic Thai green curry paste
• 1/2 purple onion
• 1/2 red capsicum
• 50g spinach leaves
• 25g of blueberries
• 50g diced mango
• 2 cans of valcom coconut milk
• 1 cup basmati rice
• 30 ml coconut oil

Method

1. Wash rice in water until water runs clear
2. Place rice in pot along with coconut milk and water. On medium heat cook rice for 20-25 minutes
3. While rice is cooking dice up the onion, capsicum and mango into small pieces and cut the snapper into chunks
4. In a large pan heat up half a teaspoon of coconut oil and add onion. Stir for several minutes then add capsicum and stir. Lastly add mango and cook for several minutes salt and pepper to taste
5. While the vegies are cooking heat a second pan with oil and add curry paste, stir for 2-3 minutes and curry is fragrant then add coconut milk. Simmer for 2-5 minutes then add snapper. Cook for 1-2 minutes then add vegies, blueberries and spinach to the curry and cook for a further 5 mins
6. Serve the curry on a bed of coconut rice and garnish as desired

Product used in recipe

• Valcom - Valcom Coconut Cream 400Ml