Thai red fish curry
Serves 4
Ingredients
250g basmati rice
2-4 tbsp red curry paste
400ml tin light coconut milk
250g skinless white fish fillets, cut into chunks
1 tbsp chopped fresh basil
1 tbsp fish sauce
1 red pepper, deseeded and chopped
100g sugar-snap peas
Freshly ground black pepper
Methods
1. Cook the basmati rice for 10 minutes in a saucepan of boiling water and drain well.
2. Meanwhile, place the curry paste in a large saucepan on a medium heat and cook for 10 seconds.
3. Pour in the coconut milk and bring to the boil. Add the fish, red pepper and sugar-snap peas and simmer for 3-5 minutes.
4. Stir in the basil and fish sauce and season with black pepper. Add extra curry paste if you prefer a hotter taste. Serve the curry on a bed of basmati rice.