Heat a non-stick pan to a medium heat. Spray with a little oil spray. Add the curry paste and fry for a minute until fragrant (when the smell hits your nose, itÂ’s ready).
Add the coconut milk and turn the heat down to a gentle simmer. Simmer for 10 minutes or so, stirring occasionally. When the liquid has reduced, add the beans, snow peas and fish. Stir to combine.
Add the fish sauce and sugar, taste, and adjust to suit. Add the peas and lime zest. Cook just until the fish is cooked through, then remove from the heat.
Add the lime juice and garnish with mint or basil. Serve with plain jasmine rice, or I really like it with brown rice, which has a nuttiness that really works nicely with the flavours in the curry.
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