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Ingredients
500g fresh white fish that doesn’t break up easily
3 cloves garlic, squashed
800ml (2x tins) coconut milk
195g green curry paste
1 onion
5 fresh green chilli finely sliced (leaving one for garnish)
Coriander, for garnish
Method
Cook pasta according to packet instructions. Drain and put aside.
Add curry paste to a dry pan on medium heat and cook off for 1 min.
Add in squashed garlic, green chilli, stir and cook for a further 5 mins.
Add in coconut milk and stir through until slightly bubbling.
Cut fish into small cubes and place gently into pan and stir through. Cover with lid and cook for 4 mins.
Serve with a good bunch of coriander and fresh chilli.
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