Hi Folks, welcome to the next mouth-watering edition of the culinary corner with recipes galore to tickle your palate.
Hope you all tried out the beef stroganoff in our last issue; so this time around I am going to tantalise you with my latest ‘Easy Red Thai Fish Curry’.

Ingredients:
2 large or 4 small firm white fish fillets (cod, hake, haddock)
1 tablespoon of Red Thai Curry Paste
2 tins of coconut milk
1 potato, peeled and cubed
1 courgette, cubed
1 small tin of baby sweetcorn
100g of green beans or if desired, mange tout– halved
1 lime– well squeezed
1 tablespoon of fish sauce
A sprinkling of fresh coriander
2 cups of rice– basmati/ brown

Method:
1. Heat up the curry paste with a little coconut milk in a medium saucepan. Add the rest of the coconut milk and all the vegetables except the green beans. Bring to the boil, then reduce to a simmer and cook for 15 minutes covered. Add the green beans and cook for a further 3 minutes.
2. Lift all the vegetables out of the pot with a slotted spoon. Keep warm in a serving dish.
3. Add the lime juice and fish sauce to the sauce and stir. Place the fish in this saucepan and poach gently for 5 minutes until just cooked; then lift out the fish carefully, and place on top of the vegetables. Pour over the sauce. Garnish with fresh coriander and serve with the rice of your choice.
This is a very versatile curry dish, and one can substitute fish for anything else, whether it be meat/ chicken/ vegetables etc...
A mouth watering curry with no fuss.

Enjoy!