Wash the vegetables
Rinse the carrots, courgette, and spring onion under cold water, then dry them well with a clean towel. Clean, dry vegetables are easier to slice neatly and won’t water down the curry sauce.
Slice everything thinly
Trim the carrots and courgette. Cut the carrots into thin julienne strips, or use a peeler to shave them into long ribbons. Slice the courgette into similarly thin ribbons or very fine strips so it cooks at the same speed. Trim and roughly slice the spring onion, including the green tops, since it will be blended into the sauce.
Season the cod
Pat the cod fillets dry with kitchen paper, then season them lightly with a little salt. Dry fish cooks more evenly and takes on the sauce better.
Blend the curry sauce
Add the coconut milk, red curry paste, sliced spring onion, honey, chicken stock cube, fish sauce, and soy sauce to a jug blender. Blend until the sauce is completely smooth and evenly colored, with no large bits of spring onion left.
Layer the pan
Place the microwave brown rice in a wide lidded pan or deep skillet and spread it out into an even layer. Scatter the sliced carrots and courgette over the top, then lay the seasoned cod fillets on the vegetables. Pour the blended curry sauce evenly over everything so the rice and vegetables are well coated and the fish is mostly surrounded by sauce.
Simmer gently
Cover the pan with a lid and set it over medium-low heat. Bring the curry to a gentle simmer, then cook for 8-10 minutes until the cod is opaque all the way through and flakes easily with a fork. The vegetables should be tender, the rice heated through, and the sauce lightly bubbling but not boiling hard.
Serve the curry
Spoon the warm rice into bowls, then top with the cod, vegetables, and plenty of the creamy Thai coconut curry sauce. Serve hot while the fish is still tender and flaky.
