2 level tbsp Thai red curry paste
2 tbsp tomato purée
700ml fish stock
100ml light coconut milk
200g sugar snap peas, trimmed
600g skinless white fish fillets, cut into bite sized pieces
200g cherry tomatoes, left whole
A small handful of chopped fresh coriander
Juice of 1 lime, plus extra wedges to serve




  • Place the curry paste in a large saucepan and add the tomato purée, stock and coconut milk. Bring to the boil and simmer, uncovered, for 8 minutes.
  • Add the sugar snap peas and cook for 5 minutes. Add the fish pieces and cherry tomatoes and cook gently for 5 minutes until the fish is cooked through.
  • Remove from the heat and stir in the coriander and lime juice.
  • Serve with lime wedges- this curry is great with jasmine rice and Asian greens.