Thai green curry fish
- Place soy milk in a large saucepan and bring to the boil, then turn down the heat to simmer for 5 minutes. Stir in green curry paste (available from supermarkets and Asian food stores) and coconut threads. Simmer for 1 minute to form the curry sauce.
- Add white fleshed fish, cut into 3cm cubes to the pan and simmer very gently for 5 minutes to cook. Season with salt to taste.
- Scatter with fresh coriander leaves and serve with steamed rice, if desired, and fresh lime halves on the side for squeezing over fish.