Thai Red Curry with Fish
500g whole fish, skinned 3 tablespoons oil Salt Pepper 2 tablespoons red curry paste 400g coconut milk (canned) 200g green beans, cut into 3 cm pieces 2 tablespoons lime juice 1 teaspoon grated lime zest 2 teaspoons brown sugar To garnish Fresh coriander leaves Fresh basil Lime, sliced Hot red pepper, sliced
For the curry: In a large frying pan, put 1 tablespoon of oil
