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Super-easy to whip up with just a few ingredients, this fresh and vibrant Thai-inspired curry is a great healthy midweek meal. What’s more it’s ready in just 5 minutes! It’s the perfect pick-me-up after a long day. Enjoy it with sticky rice or crusty bread.

Serves 2


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


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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