Our Whole Snapper Thai Fish Curry

Ingredients (serves 4)

• Whole snapper
• 1 jar Church Farm Thai Green Curry Paste
• 1 can coconut milk
• 1 tbsp fish sauce

1. Lightly score the skin of the fish
2. Rub half a jar of Church Farm Thai Green Curry Paste over the fish and into the cuts and cavity. Set aside.
3. Now make the sauce. Bring the coconut milk to a boil, then simmer for 5 minutes. Add the remaining jar of Church Farm Thai Green Curry Paste and the fish sauce to the coconut milk and simmer gently on low heat.
4. Cook the fish on a BBQ, grill in the oven, or fry in a pan until just cooked through. Remove to your serving platter.
5. Pour over the sauce and garnish with thinly sliced kaffir lime leaves, fresh coriander and Thai basil.
6. Serve with rice, streamed greens and lime wedges.