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 makrut lime leaves, finely sliced
1 large red chilli, finely sliced
Instructions
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Heat 2 tablespoons 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.
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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
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through the coconut milk. Add the fish sauce and sugar and simmer for another minute until the sugar dissolves. Then add the fish pieces and combine
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until evenly coated. Remove from heat and transfer to a serving dish. Drizzle over the extra 2 tbsp coconut milk. Top with the lime leaves and red chilli
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You could use barramundi, tilapia or cod.