Ingredients

Method

• 1 T canola oil
• 2 T red Thai curry paste
• 1 x 400 ml can coconut milk
• White-fleshed fish
• Red chilli, sliced
• Green chilli, sliced
• Mangetout
• lime juice
• Vermicelli noodles

Method

Ingredients

To a large pan over a medium to high heat, add canola oil and red Thai curry paste. Fry for 10 seconds to release the flavours, then add coconut milk and leave to simmer for 10 minutes.

Slice any fresh, white-fleshed fish into strips and add to the curry, along with sliced red and green chilli and split mangetout.

Cook for 5 minutes, then serve with a good squeeze of lime juice and vermicelli noodles to mop up the juices.

Discover more curry recipes here