Gluten, dairy and nut free

Serves 4-6


2 tbsp light flavoured oil
1 x 70g pouch of Curry Favour red curry paste
1kg of skinned and boned snapper, cut into 3cm pieces
2 tbsp shaved palm sugar
2-3 tbsp fish sauce
2 x 400ml coconut milk
1 punnet of cherry tomatoes
400g green beans, trimmed, cut in half
Thai basil and fresh lime to serve

Cooking instructions 

  1. Heat oil in a large heavy based saucepan. Cook out the red curry paste for 3-4 minutes on a medium heat constantly stirring until the paste smells fragrant.
  2. Deglaze with fish sauce milk to remove any curry paste stuck to the pan.
  3. Add the coconut milk, palm sugar, green beans and cherry tomatoes. Bring to the boil and reduce to a simmer for 2 minutes. 
  4. Add snapper, cook for a further 3-4 minutes or until fish has just been cooked through.
  5. Add Thai basil leaves and stir through.
  6. Serve with steamed jasmine rice and a generous squeeze of lime juice.