Cook the rice following pack instructions. Meanwhile,
heat the curry paste with a splash of water
in a frying pan with a lid. Add the onion
and gently cook until soft. Pour in the
coconut milk and crumble on the stock
cube. Simmer to make a smooth sauce,
adding a splash of water if it’s too thick.
Stir in the beans, then top with the fish.
Cover and simmer for 10-12 mins until
the fish is just cooked through. Drain the
rice, halve it, letting the other half cool for
tomorrow – chill once cool. Sprinkle the
curry with the spring onions and serve
with the rice.