Fish Thai Green Curry Serves 4 Ingredients • 1 Small Butternut Squash, peeled, deseeded and cut into bite-size pieces • 2 tsp Thai Green Curry Paste (see below) • 1 Garlic clove, peeled and finely chopped • 1 tbsp Thai fish sauce • Juice of one Lime • 400ml Coconut Milk • 2 tbsp finely chopped Coriander • 400g Broccoli, cut into small florets • 400g Sugar Snap Peas • 4×100g White Fish Fillets • Coconut Oil Method 1. Oven temperature of 180 degrees, gas mark 6. 2. Tip the squash into a nonstick roasting tray and roast with 1 tbsp of coconut oil, in the oven for 15/20 minutes until soft. 3. Remove from the oven and set aside. 4. Heat the oil in a wok or large heavy based pan. Add the curry paste and garlic and cook for two minutes over a low heat. Add the fish sauce, lime juice, coconut milk and coriander and bring to just below boiling. 5. Tip in the broccoli and sugar snap peas, bring to the boil. Reduce the heat, add the fish and simmer for 5 to 6 minutes or until fish is cooked through.
Thai Green Curry Paste Ingredients • 2 handfuls fresh coriander (leaves and stems) • 2 small shallots • 4 cloves garlic • 1 to 2 jalapeno peppers, seeded (or 1 to 2 teaspoons crushed red chili flakes)
• 1-inch Chunk of fresh ginger, peeled • 1/2 tsp lime zest • 1 tsp sea salt, or to taste • 1/4 to 1/2 Cup water • 1 Can full fat coconut milk Method 1. Place all ingredients into a blender and blend until smooth. Pour into a small pot and simmer for about 10 to 15 minutes, uncovered.