Heat a large pan with oil over medium-high heat. Slice and add onion, cook for 3-4 minutes or until softened.
2. Simmer the curry
Add green curry sauce, coconut milk and 1/2 tin water. Slice carrots and halve tomatoes, add to pan as you go (see notes). Simmer covered for 10 minutes or until vegetables are tender.
3. Add sugar snaps & fish fillets
Trim and halve sugar snap peas. Dice fish fillets. Add to pan and simmer for 3-4 minutes until fish is cooked through.
4. Warm the bread
Warm breads in a dry frypan over medium-high heat for 2-3 minutes on each side. Place in a kitchen towel as you go to keep warm.
5. Finish and serve
Season the curry with salt and pepper to taste, if needed. Serve fish curry into bowls with naan breads. Top with chopped chives.
Serve tomatoes and sugar snaps fresh if you prefer. Carrots can be steamed or roasted and served on the side. Fish fillets can be added whole to the curry.
No fish option - white fish fillets are replaced diced chicken breast fillet. Add to pan with onion (step 2).
No gluten option - bread is replaced with basmati rice. Cook rice as step 1. Place rice in a saucepan, cover with x 1.5 amount of water. Cover with a lid, cook over low heat for 10-15 minutes. Remove from heat, stand for 5 minutes. Stir carefully with a fork.
Red onion, 1/2 *
Goan green curry sauce, 1 jar (320g)
Coconut milk, 400ml
Cherry tomatoes, 1 packet (200g)
Sugar snap peas, 1/2 packet (125g) *
White fish fillets, 2 packets
Indian bread, 1 packet
Chives, 1/3 bunch *
From your pantry
Oil (for cooking), salt, pepper