Recipe: Thai Green Curry

Serves 4

Heat a little coconut oil in a pot and fry the curry paste for a minute or so. You can add extra garlic and ginger at this point if you’d like a stronger flavour.

Add the tin of coconut milk and about 50ml water.

Bring to a simmer (slow boil).

Add your veg and allow to gently cook for about a minute. The veg should be sliced into rounds or batons – whatever’s easier for you. 

Add the fish and simmer gently till just cooked – about 2 minutes. Please cook gently otherwise the fish will fall apart.

Remove from heat and finish off with Fish sauce,  sliced chilli, fresh coriander and sliced spring onions.

Serve with basmati rice and a wedge of lime.

PS: yours will look a little different to the pic as our veggie selection for the week is different – enjoy!

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