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Fish and Vegetable Curry
14 oz white fish fillets, cut into thick slices
14 oz Coconut Milk
2 tbs red curry paste
2 carrots, cut into thin strips
2 cups red cabbage, thinly sliced
Place coconut milk and red curry paste into a pan on medium heat for 2 minutes, stirring until combined.
Add fish, carrots and red cabbage. Cover and simmer for 4-5 minutes or until fish has cooked.
Serve with fresh coriander leaves.