800 grams firm white fish fillets
1 tablespoon vegetable oil
1 small onion, finely chopped
200 grams round green beans, thinly sliced on the diagonal
1-2 tablespoons Thai green curry paste
1 x 425 gram tin coconut cream
2 tablespoons lime juice
2 teaspoons fish sauce
1 teaspoon caster sugar
handful coriander leaves
2 spring onions, thinly sliced
½ cup long thread coconut, toasted (See tips below)
hot cooked jasmine rice
Heat the oil in a large sauté pan and cook the onion with a pinch of salt until soft. Add the beans and cook for 2-3 minutes. Stir in the curry paste, coconut cream, lime juice, fish sauce and caster sugar. Bring to the boil then simmer gently for 3-4 minutes.
Cut the fish into large bite-sized pieces and add to the sauce. Cover and simmer for 3-4 minutes until the fish is just cooked through then stir in half of the coriander.
To serve: Scatter with coriander, spring onions and toasted coconut and serve with the hot rice.
Cook’s tips: Start with 1 tablespoon of paste if you are unsure of its heat, adding more as desired.
Toast the coconut in a dry sauté pan until lightly golden, stirring constantly.