This great fish dish takes just five minutes to prepare and 10-12 minutes to cook.
Serves 4
- 150g green beans, trimmed and halved
- 2 tbsps red Thai curry paste
- 400ml can coconut milk
- 225g can bamboo shoots, drained
- 400g coley, skinned
- 1 tbsp spoon fresh coriander, chopped
1. Trim the green beans and cut in half.
2. Heat the red curry paste in the wok/frying pan for one minute, then add the coconut milk.
3. Add the green beans and bamboo shoots, cook for 5 minutes.
4. Cut the coley into chunks.
5. Gently add the fish to the curry mix, cook for 5 minutes.
6. Sprinkle the chopped coriander over the top of the curry and serve.
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