15 ml olive oil
1 onion, thinly sliced
60 ml Thai green curry paste
410 g tin coconut 🥥 milk
500 g white fish fillets, skin and bones removed Squeeze lemon juice
15 ml sugar
2 cooked potatoes, peeled and cut into chunks 4 spring onions, thinly
Naan Bread or steamed Jasmine Rice
1 long red chili 🌶, thinly sliced into rings, to serve.
Heat oil in pan. Fry onion for 5 minutes. Season. Add curry paste and cook
for 1 minute.
Add coconut milk and simmer for 5 minutes. Add the fish, lime juice and
sugar and cook for 5-8 minutes or till fish is cooked.
Add potatoes and spring onion and simmer for 2 minutes, then add coriander.
Serve warm with rice or bread and top with chili.