Thai green curry with red snapper, shrimp and coconut rice

Ingredients:

Coconut rice

• 2 cups long grain rice, rinsed with cold water until water runs clear
• 1 tbsp. l. coconut oil
• 1 can (360 g) coconut milk, mix well
• 2 tbsp of water
• 2 teaspoons of salt
• 1 teaspoon of sugar

Curry

• 1/4 cup unsweetened coconut flakes
• 1 tbsp. l. coconut oil
• 2 tablespoons green curry paste
• 2 cans of 360 gr. coconut milk
• 2 tbsp. l. brown sugar
• 1 teaspoon fish sauce
• 220g brown or shiitake mushrooms, stems removed and caps thinly sliced
• 220 g sugar snap peas
• 1 red bell pepper, seeded and cut into strips
• Half a bunch Tuscan kale, stems trimmed and leaves chopped
• 8 large shrimp, peeled and deveined
• 4 red snapper fillets, 140g each, skin on
• 2 tablespoons of vegetable oil
• Fresh mint for serving
• Thai basil for serving
• Lime wedges for serving

Preparation:

1. Preheat oven to 175°C.
2. Coconut rice:
   
   Place the rice in a saucepan (with a tight-fitting lid!). Add coconut oil and toss with the rice; this will create a good fat barrier for the grains, ensuring fluffy rice. Add a can of well-stirred coconut milk, water, salt, and sugar to the saucepan. Stir well and cover. Bring to a boil, then immediately reduce the heat. Cover and simmer for 10 minutes. Remove the rice from the heat, leaving the lid on, and let it sit for 15 minutes.
3. Curry:
   
   Place the coconut flakes on a small baking sheet. Place in the oven and toast for 5 minutes or until golden brown.
4. In a heavy-bottomed saucepan or wok, melt the coconut oil over medium heat. Add the green curry paste and stir. Fry it in the coconut oil for 5 minutes, until fragrant. Add the coconut milk, brown sugar, and fish sauce and stir. Add the mushrooms and fry for 5 minutes. Add the peas, bell pepper, and cabbage and continue cooking for another 2-3 minutes. Season the shrimp with salt, then add them to the curry to coat. Cover and cook for 2 minutes. Adjust the salt to taste, if needed.
5. Season the fish with salt and black pepper on both sides and score the skin. Heat a large nonstick frying pan with vegetable oil over high heat. Place the fish skin-side down in the pan to brown. Reduce the heat to medium-high. Cook for 4 minutes, until the skin is crisp, then flip and cook for another 4 minutes.
6. Place a spoonful of coconut rice on a plate, add the sauce, shrimp, and fish skin-side up. Garnish with fresh mint, Thai basil, coconut flakes, and lime wedges.