Green Thai fish curry
Perk up your midweek meal with flaky chunks of fish cooked in creamy coconut milk and mild thai green curry paste, ready in just 10 minutes
Preparation and Cooking Time 10 Minutes
- Thai green curry paste 2 tbsp
- coconut milk 400g tin
- sugar snap peas 200g
- skinless fish fillet 400g, (use white fish or salmon or trout or a mixture) cut into biggish pieces
- fish sauce to season
- red chilli 1, finely sliced
- coriander leaves a handful, chopped
- rice to serve
Put the curry paste in a pan with the solid top of the coconut milk and heat gently until it starts to sizzle. Add the rest of the coconut milk, bring to a simmer, add the sugar snaps and cook for 1 minute.
Add the fish and cook gently for 3 minutes or until the fish is cooked through, then season with a few splashes of fish sauce. Sprinkle on the chilli and coriander, and serve with rice.