Thai Green Curry of Fish

Serves: 4

Ingredigents:

500 gms of boneless white fish, skinless and filleted

1 × 400ml can of coconut milk

1/3 Charmaine Solomon’s Thai Green Curry Paste

Sprig of fresh coriander or Thai basil leaves

oil or ghee

Method:

Remove all stray scales from the fish by wiping over the fish with a wet paper towel. Pin the fish as well.

Cut fish into bite-sized pieces.

In a wok or heavy-based saucepan, add the ghee or oil, gently fry off the Thai green curry paste until fragrant, add ½ of the coconut milk and simmer for 5 minutes. Add the remaining coconut milk, pieces of fish, and spoon sauce over the fish if needed. Cook until the fish is tender. Serve the fish with the fresh herbs and steamed jasmine rice.