Thai Green Fish Curry

Simple ingredients and simple cooking, that’s what I love about this amazing Thai Green Fish Curry.

UNDER 10 MINS

Ingredients

• 2 tbsp Thai green curry paste
• 400g tin coconut milk
• 150g sugar snap peas, trimmed
• 300g skinless white fish fillet (such as cod or haddock), cut into big pieces
• 1 red chilli, finely sliced
• a handful of coriander leaves chopped
• rice, to serve

Instructions

1. Start by cooking the rice according to the package instructions.
2. Whilst the rice is cooking, heat a drop of oil over medium heat in a large pan and add the Thai green curry paste.
3. After 1-2 minutes, pour in the coconut milk and bring to a gentle simmer.
4. Add the sugar snap peas to the pan and let them cook for a minute and then gently add the pieces of fish to the pan.
5. Let the curry simmer for about 5-7 minutes, or until the fish is cooked through and flakes easily with a fork.
6. Once the fish is cooked, remove the pan from heat. Sprinkle the finely sliced red chilli and chopped coriander leaves over the curry.
7. Serve the curry alongside the rice.