1 lb firm white fish fillets | 1 tblsp chopped fresh coriander |
1 tblsp Red Thai Curry paste | 1/2 cup coconut milk |
1-2 red chillies, depending on their heat | 1 teasp brown sugar |
1/2 onion, sliced | 1/2 teasp salt |
1/2 cup red/green peppers, sliced | 2 cloves garlic, crushed |
Heat a little cooking oil in a large frying pan, and gently fry the onion and peppers for a few minutes. Add the remaining ingredients, apart from the fish and coriander, and simmer for about 10 minutes. Add some water if the sauce is too thick.
Cut the fish into bite-sized pieces and add to the pan. Stir occasionally for about 5 minutes until the fish is cooked though.
Serve with plain boiled rice.