Ingredients (Serves 5)
400g white potatoes, peeled and cut into large chunks
300g green Thai curry cooking sauce
400ml unsweetened canned coconut milk
800g skinless cod fillets (or similar white fish)
100g fine green beans, ends trimmed
Nutrition
Per Serving: 383 calories, 33g protein, 20g carbs 19g fat
Preparation
Place the white potatoes in a saucepan of boiling water. Reduce heat and simmer gently for 5 minutes, or until fork-tender. Drain well.
Heat the curry paste in a large saucepan over a low flame for 1-2 minutes.
Add the coconut milk and stir. Add the potatoes, ensuring they are mostly covered in the sauce.
Add the fish and gently press down to submerge in the sauce. Cover and simmer over a low flame for 10 minutes.
Add the beans and gently press down to submerge in the sauce. Simmer gently for 3-4 minutes, until tender.
Taste the sauce and add salt and pepper if desired. For a stronger flavour try adding a sprinkle of dried red chilli flakes and/or fish sauce.