Creamy fish curry

• basmati rice↗250g g
• 3 heaped tbsp mild curry paste

  such as korma

• onion↗1

  thinly sliced

• can reduced-fat coconut milk↗400g g
• chicken stock cube↗1
• frozen fine green bean↗140g g
• frozen coley↗400g g

  or other white fish, defrosted and chopped into fairly large chunks

• ½ bunch spring onions

  sliced

Step-by-step instructions

1. 1

   Cook the rice following pack instructions. Meanwhile, heat the curry paste with a splash of water in a frying pan with a lid. Add the onion and gently cook until soft. Pour in the coconut milk and crumble on the stock cube. Simmer to make a smooth sauce, adding a splash of water if it’s too thick.

2. 2

   Stir in the beans, then top with the fish. Cover and simmer for 10-12 mins until the fish is just cooked through. Drain the rice, halve it, letting the other half cool for tomorrow – chill once cool. Sprinkle the curry with the spring onions and serve with the rice.