Steam rice following packet directions adding toasted coconut to the rice.
Add Five Tastes Curry Paste, coconut milk, fish stock, fish sauce and sugar to a wok or pan. Cover and bring to the boil. Meanwhile, remove root and stems from coriander and finely chop, reserving some leaves for serving.
Add snapper fillets, lemongrass and chopped coriander, cover and simmer for 5 minutes.
Place zucchini and carrot ribbons on top of fish, cover and cook a further 2 minutes.
Place cooked coconut rice into serving bowls. Arrange vegetable ribbons and fish on top of rice and spoon over sauce. Serve topped with coriander leaves, a cheek of lime and garnish with chillies.