A delicious dinner can be on the table in 30 minutes by using one of the many great curry pastes available these days.
Serves: 4
INGREDIENTS
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)
sea salt
To serve
hot cooked jasmine rice
METHOD
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.

Keep up to date with
dish weekly recipes,
food news, and events.
latest issue:
Issue #120
As the days become shorter, and the nights cooler, the latest issue is perfectly timed to deliver delicious autumn dishes. From recipes using fresh seasonal produce such as feijoas and apples, to spectacular soothing soups and super-quick after-work meals in our Food Fast section, we’ve got you covered. With Easter on the horizon, we feature recipes that will see you through breakfast, lunch and dinner over a leisurely weekend holiday, and whip up chocolatey baking treats sure to please. We round up delicious dinners for two and showcase a hot new Korean cookbook before heading south to Dunedin to check out all that’s new in food and dining.The latest issue of dish is on sale NOW at all good bookstores and supermarkets – don’t miss it!