Thai Green Fish Curry

Ingredients

• 600 g white fish fillets (such as pollock)
• 400 ml coconut milk
• 3 tbsp Thai green curry paste
• 2 tbsp fish sauce
• 1 courgette
• 150 g frozen peas
• 1 lime
• 300 g jasmine rice
• 15 g fresh coriander

Method

1. 1

   Cook the jasmine rice according to packet instructions.

2. 2

   Dice the courgette into half-moons. Cut the fish into large chunks.

3. 3

   Fry the curry paste in a dry wok or large pan over a medium heat for 1–2 minutes until fragrant.

4. 4

   Pour in the coconut milk and fish sauce, stir well and bring to a gentle simmer.

5. 5

   Add the courgette and cook for 3 minutes, then add the fish chunks and frozen peas. Simmer gently for 5–6 minutes until the fish is just cooked through.

6. 6

   Squeeze in the lime juice, taste and adjust seasoning. Scatter with fresh coriander and serve with jasmine rice.