- Thai green curry paste 2 tbsp
- coconut milk 400g tin
- sugar snap peas 200g
- skinless fish fillet 400g, (use white fish or salmon or trout or a mixture) cut into biggish pieces
- fish sauce to season
- red chilli 1, finely sliced
- coriander leaves a handful, chopped
- rice to serve
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.
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.
Farmed Salmon Fillets – 10 in a pack 140-160g fillets with no bones and exceptionally easy to prepare. There are a myriad of exciting and healthy ways to cook this beautiful fish grilling, pan-frying or roasting in foil.