QUICK FISH CURRY

SERVES 4 PREP 10 MINS COOK 10 MINS

◆ 1 tbsp vegetable oil

◆ 2 tbsp yellow Thai curry paste

◆ 400ml coconut milk

◆ 500g firm white boneless fish, cut into 5cm pieces

◆ 125g cherry tomatoes, halved

◆ 100g snow peas

◆ 1 tbsp lime juice

◆ 1 tsp brown sugar

◆ basmati rice, sliced green onion, coriander leaves, to serve

1 In a large saucepan, heat oil on medium. Cook curry paste 2-3 mins, stirring, until fragrant.

2 Mix in coconut milk and bring to a simmer. Add fish and simmer, covered, 3 mins.

3 Stir in tomato and snow peas. Simmer a further 1-2 mins until fish flakes easily when tested with a fork.

4 Mix through lime juice and brown sugar, adjusting to taste. Serve curry on a bed of steamed rice. Top with green onion and coriander.