This is a great recipe for when you want a curry in a hurry, reach into the freezer for this tasty Thai-style meal - in 25 minutes dinner is ready to serve.
2 teaspoons peanut oil
1-2 tablespoons green curry paste (see note)
1 x 400ml can coconut milk
60ml (1/4 cup) fish stock
1 tablespoon fresh lime juice
1 tablespoon brown sugar
1 tablespoon fish sauce
500g white fish fillets, cut into 3cm pieces
200g green round beans, topped, halved diagonally
1 long fresh red chilli, halved, deseeded, thinly sliced
1/3 cup fresh Thai basil leaves
Steamed SunRice Jasmine Fragrant Rice, to serve
Heat a wok or large non-stick frying pan over medium-high heat. Add the oil and heat until smoking. Add the curry paste and stir-fry for 1 minute or until aromatic. Add the coconut milk. Reduce heat to medium and simmer for 2-3 minutes or until the mixture thickens slightly.
Add the stock, lime juice, sugar and fish sauce. Increase heat to high and bring to the boil. Reduce heat to medium. Add the fish, beans, chilli and half the basil. Cook for 5 minutes or until the fish is cooked through.
Divide the curry among serving bowls and sprinkle with the remaining basil. Serve with rice.