SERVES 2
PREPARATION 5 MINS
COOKING 20 MINS
1tbsp vegetable oil
1 small onion, finely chopped
1 garlic clove, chopped
1tsp fresh ginger, grated
2-3tsp Thai green curry paste
1x400ml (13fl oz) tin coconut milk
250g (8oz) frozen peas
450g (14oz) cod, haddock or other firm white fish fillets, cut into 2½cm pieces
2tbsp coriander, chopped
1. Heat the oil in a large saucepan and add the onion, garlic and ginger. Cook over a medium heat, stirring occasionally, for 3 minutes. Add the curry paste and cook, stirring, for a further minute.
2. Add the coconut milk and bring to the boil. Reduce the heat and cook gently, stirring occasionally, for 10 minutes. Add the peas and simmer for another 5 minutes, before adding the fish. Simmer gently until cooked.
3. Stir through the chopped coriander and season to taste with salt. Garnish with the coriander and serve with steamed rice.
TIP
Vary the amount of curry paste used to suit your taste, adding a little extra if you like it spicy. French beans are a delicious addition.
TIP
To make a simple chicken curry, substitute the fish for two skinless chicken breasts (cut into 2½ cm pieces.