Speedy hake & king prawn red curry

Name: Speedy hake & king prawn red curry
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Yield: 4
Ingredients: 1 tsp Vegetable oil; 1 bunch salad onions, thinly sliced; 1 red chilli, thinly sliced; 25 g pack fresh coriander, stalks finely chopped, plus leaves, to serve; 4 tbsp Cooks' Ingredients Thai Red Curry Paste; 400 g coconut milk; 120 g extra fine green beans, halved; 200 g pack Essential Hake Fillets, cut into large chunks; 165 g pack raw king prawns; Thai Hom Mali Rice, to serve; 1 lime, cut into 4 wedges

Serve up this delicious Thai-style fish curry in less than 15 minutes; quicker and tastier than a take out. You can cook your own rice in 10-12 minutes, or use a couple of pouches of ready-cooked.

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Serves4
CourseMain meal
Prepare5 mins
Cook10 mins
Total time15 mins

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1 tsp Vegetable oil
1 bunch salad onions, thinly sliced
1 red chilli, thinly sliced
½ x 25g pack fresh coriander, stalks finely chopped, plus leaves, to serve
4 tbsp Cooks' Ingredients Thai Red Curry Paste
400g coconut milk
120g extra fine green beans, halved
200g pack Essential Hake Fillets, cut into large chunks
165g pack raw king prawns
Thai Hom Mali Rice, to serve
1 lime, cut into 4 wedges

Heat the oil in a sauté pan or large, lidded frying pan. Add the salad onions (reserve some green parts to garnish), the chilli and coriander, then fry for 2 minutes.
Stir in the curry paste and coconut milk, then bring to a simmer. Add the green beans, fish, prawns and a little salt, then return to a simmer. Cover and cook for 4-5 minutes or until the fish is cooked through, opaque and flakes easily with a fork and the prawns are pink, opaque and cooked through.
Scatter over the coriander leaves and reserved green salad onions, then serve with the rice and lime wedges.