Quick fish curry

This quick curry is ready on the table in no time. Fancy some variation? Then try a different fish, such as sea bass fillet.

What do you need?

For two persons:

• 200 g coconut milk

• 30 g red curry paste

• 200 g cod fillet, cut into 3 cm cubes

• 100 g sugar snap peas, cleaned

• 100 g zucchini, halved and sliced ​​diagonally

• handful of fresh coriander, picked

• 1 spring onion, finely chopped

Preparation

1. Bring the coconut milk and curry paste to the boil in a saucepan.

2. Add the remaining ingredients and bring to a gentle boil. Turn the heat down and stew the fish for about 5 minutes. Serve with rice.

Vegetarian variation: Add cubes of tofu or a mushroom blend instead of fish.

Nutritional values