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.
TRIED AND LOVED THIS RECIPE?