Thai Yellow Curry With Snapper

• 2 teaspoons oil
• 1 onion small, peeled and finely chopped
• 1/2 teaspoon yellow curry paste Thai
• 1/2 mango small, peeled and finely diced
• 1 carrot peeled and thickly sliced
• 3 3/8 tablespoons coconut milk
• 5 tablespoons skimmed milk
• 1 courgette small, roughly chopped
• 2 13/16 ounces redfish fillets skin removed, cut into cubes
• 1 teaspoon plain flour
• 1 dash lime juice
• 2 1/4 tablespoons peanuts roasted unsalted, 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, yellow curry, mango, carrot, coconut milk, milk, courgette, flour, lime juice, peanuts

Taken from www.yummly.com/recipe/Thai-Yellow-Curry-with-Snapper-1409818 (may not work)