Thai Fish Curry

Thai Fish Curry

Cooking time: 30 minutes, serves 4

 

  • 400g Vetta High Fibre Spaghetti
  • 500g fresh white fish that doesn’t break up easily
  • 3 cloves garlic, squashed
  • 800ml (2x tins) coconut milk
  • 195g green curry paste
  • 1 onion
  • 5 fresh green chilli finely sliced (leaving one for garnish)
  • Coriander, for garnish
  1. Cook pasta according to packet instructions. Drain and put aside.
  2. Add curry paste to a dry pan on medium heat and cook off for 1 min.
  3. Add in squashed garlic, green chilli, stir and cook for a further 5 mins.
  4. Add in coconut milk and stir through until slightly bubbling.
  5. Cut fish into small cubes and place gently into pan and stir through. Cover with lid and cook for 4 mins.
  6. Serve with a good bunch of coriander and fresh chilli.