Thai-style fish curry

For variation, add squid rings and/or mussels to this curry to make a mix.

Ingredients

1 Tbsp	Thai green curry paste (Main)
1 can	Coconut cream, 400g (Main)
½ cup	Water
2	Kaffir lime leaves, very thinly sliced
1 cup	Beans, or peas, sliced and blanched
600 g	White fish fillets, skinned and boned, eg gurnard (Main)
½ cup	Basil leaves, sliced
½ cup	Mint leaves
2 Tbsp	Fresh lime juice
2 Tbsp	Fish sauce, or to taste

Directions

1. Place the curry paste in a large wok or frying pan. Whisk in ½a cup of coconut cream. Slowly bring to the boil. Stir in the remaining coconut cream and water.
2. Add the lime leaves and beans and simmer for 3 minutes. Add the fish and poach for about 3 minutes, until cooked. Add the herbs, lime juice and fish sauce.
3. Great served with Jasmine rice and garnished with extra basil leaves.

Check out more of Jan's Thai recipes

• Sankaya fak thong
• Red curry and baked potatoes
• Thai beef with fresh basil