2. Heat a large frypan over medium-high heat with 1 tbsp oil. Slice and add onion. Cook for 3-4 minutes until softened.
3. Wedge tomatoes and add to pan along with curry paste. Sauté for 3 minutes until fragrant. Stir in coconut milk and 1 1/2 cups water. Cover and simmer for 10 minutes.
4. Trim and halve beans, slice capsicum and dice fish fillets. Add to pan as you go. Simmer for a further 5-10 minutes until fish is cooked through. Season with salt and pepper to taste.
5. Divide curry and rice among bowls.
Use coconut oil for extra flavour.
No fish option - white fish fillets are replaced with chicken breast fillet. Dice and add to pan along with onion.
Brown onion, 1/2 *
Green curry paste, 1 jar
Coconut milk, 165ml
Green beans, 1/2 bag (125g) *
Green capsicum, 1
White fish fillets, 2 packets
FROM YOUR PANTRY
Oil (for cooking), salt, pepper