My version of Red Curry is a gentle curry that enhances any ingredient. The taste is mellow and the flavour subtle, leaving the fish the main ingredient in the dish.
Combine the fish, Red Curry mix and coconut milk into a saucepan.
The fish mixture can then be cooked on a gentle heat in a saucepan over the hob or steamed in an ovenproof dish.
Cook for 8-10 minutes until the fish turns opaque and is cooked.
When ready to serve, transfer onto serving dish and garnish with sliced red chillies and shredded lime leaves.