GREEN THAI FISH CURRY




Serves 2


INGREDIENTS


2 tbsp Thai green curry paste

400g coconut milk

200g sugar snap peas

400g skinless fish fillet (you can use white fish, salmon, trout or a mixture) cut into medium size pieces

1 tsp fish sauce

1 red chilli, finely sliced

Handful coriander leaves, chopped




INSTRUCTIONS


1. Put the curry paste in a pan with the solid top of the coconut milk and heat gently until it starts to sizzle.


2. Add the rest of the coconut milk, bring to a simmer, add the sugar snaps and cook for 1 minute.

3. Add the fish and cook gently for 3 minutes or until the fish is cooked through, season with a few splashes of fish sauce. Sprinkle on the chilli and coriander, and serve with rice.


Serve with steamed rice or crusty bread.



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