Pan Fried Fish With Thai Curry Sauce

• 7 oz green beans, halved diagonally
• 2 None carrots, cut into matchsticks
• 1 lb firm white fish fillets
• None None Seasoned flour, for dusting
• 2 tbsp olive oil
• 1 tbsp Thai yellow or green curry paste
• 1 cup light coconut milk
• 1 None lime or lemon, juiced
• None None Steamed rice and lime wedges, to serve

1. Place beans, carrots and 3/4 cup water in a nonstick skillet on medium-high heat. Bring to a boil. Cook for 5 mins, until tender and water is almost evaporated. Remove from pan and keep warm.
2. Dust fish in seasoned flour. Heat oil in same pan on medium-high heat. Cook fish for 2-3 mins each side, until golden. Remove from pan.
3. Add curry paste to skillet on low heat; stir for 20 seconds. Increase heat to high. Add coconut milk and stir until smooth. Stir in lime juice. Serve fish with vegetables, rice and lime wedges. Spoon sauce over fish.

green beans, carrots, firm white fish, flour, olive oil, light coconut milk, lime, rice

Taken from recipes-plus.com/api/v2.0/recipes/27816 (may not work)