Ingredients:
- 3 small red onions
- 1 medium red pepper
- 3 large baby marrow/courgette
- 125g button mushrooms
- 4 garlic cloves
- Thumb size piece of ginger
- 50ml Thai green paste
- 20ml honey (palm sugar substitute)
- 1 tbsp dark brown sugar
- 20ml fish sauce
- 2 tsp salt
- 2 x (400ml) cans of coconut milk (for curry and rice)
- 200ml coconut cream
- 2 large hake fish fillets
- Squeeze of lemon juice
Steps:
Chop the onions, red pepper, garlic and ginger finely.
Add it to a hot pan with olive oil and fry on a medium to high heat until the onions and red peppers have cooked down, around 5 to 7 mins. Then add the thai green paste, honey, sugar, 1tsp salt and fish sauce and stir well.
Add one can of the coconut milk and the coconut cream.
Add the baby marrow and mushrooms and let it simmer for 10 mins. Season the fish with 1 tsp salt, add it in and let it simmer for a further 10 mins until the fish is cooked. Squeeze a little bit of lemon juice over the top and enjoy!
Coconut Rice
Add 1 tbsp sugar, 1tsp salt, one can of coconut milk and 1 cup of water to 1 cup of rinsed basmati rice and cook until rice is soft.
A TASTE OF ME 