65g red curry paste 400ml coconut milk 125ml water 250g green beans, halved 750g firm white fish fillets, slice thickly 1/4 cup finely chopped fresh coriander leaves
Cook paste in large non-stick frying pan. Stirring, until fragrant. Add coconut milk and the water; bring to a boil. Add beans; simmer, covered, 2 minutes. Add fish; simmer, covered, until fish is just cooked. Stir in coriander.