450gramwhite fish cubed, if thick it will take longer to cook
2tbspolive oil or sesame oil
1tbspchillieschopped
3tbspThai green curry paste
small peas in the podto taste
400mlreduced-fat coconut milktin
1tbspoyster sauce
baby green beansto taste
3spring onionschopped
4tbspcoriander chopped, you can use the stem, it is optional
Small baby cornhalved, to taste
basil leavesto taste
Lime juice
Instructions
In a large saucepan add boiling water and bring to the boil again on high heat
Add the rice and stir well then return to the boil
Reduce the heat and simmer for 20 minutes
Heat the oil in a large frying pan over medium heat
Add the onions and fry for 3–4 minutes until softening and just starting to colour
Add the chillies, corn, peas, and beans, stir-fry for 2–3 minutes until just beginning to wilt
Add coconut milk, oyster sauce and bring to the boil
Add the frozen fish fillets, reduce the heat, cover, and simmer gently for 15 minutes until the fish is cooked through and the sauce has thickened slightly
Stir the lime juice and half of the coriander into the curry. Add basil leaves before serving. Garnish with coriander leaves
Add basil leaves before serving
Garnish with coriander leaves
Drain the rice and return to the pan to steam for a few minutes then add the remaining chopped coriander to the rice and mix well