Ingredients
- 4 tbsp vegetable oil
- 500g(1 lb) firm white fish fillets - haddock
- 60g (2 oz0 Thai red curry paste
- 1½ tbsp fish sauce
- 1½ tbsp sugar
- ¾ cup coconut milk, plus 2 tbsp extra
- 3 lime leaves, finely sliced
- 1 large red chilli, finely sliced
Instructions
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Heat 2 tbsp of oil in a non-stick frying pan over medium-high heat. Add the fish fillets and cook for 3-4 minutes until golden brown each side. Set aside for later.
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Heat the remaining 2 tablespoons of oil in a wok or saucepan over low heat. Add the curry paste and cook for half a minute or until fragrant. Stir through the coconut milk. Add the fish sauce and sugar and simmer for another minute until the sugar dissolves.
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Add the fish pieces and combine until evenly coated.
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Remove from heat and transfer to a serving dish.
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Drizzle over the extra 2 tbsp coconut milk.
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Top with the lime leaves and red chilli.