Yellow Fish Curry

Yellow Fish Curry
by Zoe, Undressed Tablescapes

Ingredients

• 600ml coconut milk
• 1/2 jar (4 tbsp) Church Farm Thai Yellow Curry Paste
• 1 cup cherry tomatoes
• 1/2 red onion
• 2 medium pieces firm white fish (I used ling), chopped into thumb-size pieces
• 1/2 cup sugar snap peas, trimmed & halved
• 1/2 cup fresh pineapple, chopped into bite size pieces
• 100g vermicelli noodles
• 1 tbsp fish sauce
• 1tbsp + 1 tsp coconut sugar
• 1 lime
• Salt, pepper
• Coriander, to serve

Method:

1. Bring 600ml coconut milk to the boil, simmer for 5 minutes.
2. Add 1/2 jar yellow curry paste and 1 cup cherry tomatoes, continue to cook for five minutes.
   
3. While you wait, make a quick red onion pickle by finely slicing 1/2 red onion, squeeze over 1/2 lime and sprinkle over 1/2 tsp coconut sugar and a large pinch of salt. Mix to combine.
   
4. Season fish with salt & pepper. Add fish, sugar snap peas & pineapple and cook for 5 minutes.
5. While you wait, prepare vermicelli rice noodles according to packet instructions.
6. Season curry with 1 tbsp coconut sugar, 1 tbsp fish sauce and juice of remaining 1/2 lime.
7. Serve with noodles, pickled onion and coriander.