Fish green curry
600 g fish fillets, cod or other quite firm fish
salt and pepper
4 carrots, peel into fine strips using a potato peeler, or cut like matchsticks
250g sugar snaps, cut in half
1 bunch spring onions, chopped
1 tbsp oil
1 tbsp green curry paste
1 garlic clove
1 tbsp grated ginger
1 can coconut milk
1 tbsp fish sauce
juice of 1 lemon
1 tsp brown or caster sugar
1 small bunch or coriander/cilantro
1. Season the fish with the salt and pepper. Roll the fillets, if the fish allows it, and secure with toothpick or bamboo skewer, otherwise cut into bit-size pieces.
2. Heat the oil in a pan and add the curry paste, allow to sizzle for 1 minute. Add the carrots, and allow to heat for 2minutes. Add grated or finely chopped garlic, ginger, sugar snaps, coconut milk, fish sauce, lemon juice and sugar. Bring to a boil.
3.Turn down the heat, add the fish and allow to simmer for 8 minutes, or until the fish is done.
4. Serve with rice and sprinkle with spring onion and chopped coriander/cilantro.