2 tbls MA’s Thai Green Curry Paste
400g MA’s coconut milk
skinless fish fillet 400g, cut into chunks
¼ tsp MA’s Mustard Seeds
½ onion, sliced
1 green chili sliced
Handful of spring leaves
2 tbls oil
Salt to taste rice to serve
Heat oil in a large saucepan and add onion, green chilies and mustard seeds.
Fry until onion turns light golden brown.
Add the MA’s Thai Green Curry Paste and mix well.
Add the fish chunks and mix gently.
Adjust salt and add coconut milk and cook for 5 minutes or until the fish is cooked through.
Sprinkle spring leaves and serve warm.