What you need to do

• Cook the rice as per instructions on the packaging.
• Season the cod with salt and pepper and rub with half of the red curry paste.
• Heat the coconut oil in a large frying pan and fry the fish on both sides, then transfer it onto a plate.
• Pour the coconut milk into the pan and add the remaining curry paste, tomato puree, fish sauce and lime zest. Cook for 6 minutes. 
• Add the green beans and the cod into the curry sauce. Cook for a further 5 minutes then serve with the rice and lime wedges.