- 4 portions rice cooked
- 1 lime sliced into quarters
- handful coriander leaves picked & lightly chopped
- handful peanuts chopped
- Place the oil in a wok and set over a medium heat then add the onion and saute for 5 minutes until translucent.
- Add the Thai Green Curry Paste and cook for a further 3 minutes then add the coconut milk and stir to combine. Bring to the boil and once boiling, turn down the heat to a simmer.
- Add the whiting fillets and cook for 4 minutes then add the sugar snap peas and broccoli and cook for a further 4 - 5 minutes.
- Add the soy sauce and fish sauce and stir in then serve to the table with rice, lime wedges, chopped peanuts and some coriander leaves.
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