Thai Yellow Curry With Snapper

• 2 tsp oil
• 1 None small onion, peeled and finely chopped
• 1/2 tsp Thai yellow curry paste
• 1/2 None small mango, peeled and finely diced
• 1 None carrot, peeled and thickly sliced
• 50 ml coconut milk
• 5 tbsp skimmed milk
• 1 None small courgette, roughly chopped
• 80 g redfish or cod fillets, skin removed, cut into cubes
• 1 tsp plain flour
• None None Dash of lime juice
• 20 g roasted unsalted peanuts, roughly chopped
• 3 sprigs fresh coriander, roughly chopped

1. Heat 1 tsp oil in a saucepan and saute the onion for 2 mins. Stir in the curry paste and cook for 1 min. Add the mango, carrot, coconut milk and milk. Cover and simmer for 5 mins. Add the zucchini and simmer for 2 mins.
2. Roll the fish pieces in the flour and tap off the excess. Heat 1 tsp oil in a non-stick skillet and cook the fish for 3 mins, turning. Season with salt and black pepper.
3. Season the curry sauce with salt, black pepper and a dash of lime juice. Add the fish, peanuts and cilantro and bring to a boil. Ladle into a bowl.

oil, onion, mango, carrot, coconut milk, milk, courgette, cod fillets, flour, lime juice, peanuts, fresh coriander

Taken from recipes-plus.com/api/v2.0/recipes/19239 (may not work)