THAI GREEN FISH CURRY

15 ml olive oil
1 onion, thinly sliced
60 ml Thai green curry paste
410g coconut milk
500g white fish fillets, skin and bones removed
1 lime, juiced
15 ml sugar
2 cooked potatoes, peeled and cut into chunks
4 spring onions, thinly sliced
handful coriander
Naan bread/ Steamed Jasmine rice, to serve 1 red chili, cut into rings, to garnish

Heat oil in a pan. Fry onion for 5 minutes. Add curry paste and
cook for 1 minute. Add coconut milk and simmer for 5 minutes.
Add the fish, lime juice and sugar. Cook for a further 5-8 minutes
or until fish is cooked. Add potatoes and spring onion. Leave to
simmer for another 2 minutes. Add coriander.
Serve warm with Naan or Streamed Rice.
Garnish with chili.