Gather your mise en place; get together all of the equipment needed for the recipe and gather your ingredients.

Peel the onion, and finely dice.

Finely grate ginger and garlic with a rasp.

Peel and Food cut into small blocks or squares. Make sure they are all roughly the same size!dice carrots. Dice bell pepper. Chop the ends off of the green beans and cut into pieces.

Roughly chop a handful of cilantro, saving some sprigs for garnish.

Cut limes in half and juice.

Cut the fish into 1 inch pieces.

Measure out the curry paste, coconut oil, coconut milk, brown sugar, and fish sauce.

Measure the rice and peas.

Measure 4 cups of water into a pot, with the rice and a pinch of salt. Bring to a low simmer, and simmer for 10 minutes. Turn off the heat, add the peas and put the lid back onto the pot, do not stir the rice. Let sit for another 10 minutes to steam.

Preheat a wok over high heat. Add the coconut oil, and add the onions, garlic and ginger. Stir quickly for about 30 seconds and add the carrots. Cook for another minute.

Continue stirring frequently and add the peppers and beans to the pan. Cook for another minute.

Add the coconut milk, curry paste, brown sugar and fish sauce. Stir together and Adding flavour to a food to enhance its taste. It can be as simple as salt and pepper or herbs, spices vinegars and condimentsseason with salt to taste. Let simmer for about 4 – 5 minutes to cook the vegetables and let the flavours come together.

Add the fish and the cilantro, and A gentle method of moist cooking. It involves submerging an item in barely simmering liquid until the desired doneness is achieved. Think of a poached egg!poach gently until cooked through.

To plate, line the bundt pan with saran wrap. Mix the cooked rice and peas together in a bowl. Place the rice and peas into the bundt pan, packing it gently and let it cool. Unmold onto a platter.

Pour the fish curry into the middle of the rice and peas carefully. Garnish with additional cilantro leaves and serve immediately.