Ingredients

  • 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

Method

  • 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.

credits: goodtoknow.co.uk