1 pack of green beans trimmed and cut into halves
1 pack of mange tout (sugar pea)
2 carrots thinly sliced
4 garlic cloves chopped
½ piece of ginger chopped
1 lemon grass cut into half and slightly mashed
1 tin of coconut milk
2 tbsp of green Thai curry paste
2 red chillies chopped
1 tbsp olive oil
Handful of chopped coriander
Handful of chopped basil
Handful of crushed peanuts
2 salmon fillets cut into square chunks
2 cod or haddock fillets cut into square chunks
Heat the pan with olive oil, add the garlic, half of the red chillies and ginger and then saute until browned.
Add the curry paste, followed by the vegetables and lemon grass and coat well. Allow vegetables to cook until semi tender, pour in the coconut milk and allow curry to simmer for 5-10 minutes.
Add the fish, season with salt and pepper and allow fish to cook for 5-10 minutes.
Finally squeeze some lime juice and garnish curry with basil and coriander, crushed peanuts and remaining red chilli. Serve curry with rice.