Green Thai fish curry
- Preparation and cooking time
- Total time
- Easy
- Serves 2
Ingredients
- 2 tbsp Thai green curry paste
- 400g tin coconut milk
- 200g sugar snap peas
- 400g skinless fish fillet, (use white fish or salmon or trout or a mixture) cut into biggish pieces
- to season fish sauce
- 1 red chilli, finely sliced
- a handful coriander leaves, chopped
- rice, to serve
Method
- STEP 1
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.
- STEP 2
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.
