RED SNAPPER & COCONUT CURRY

• INGREDIENTS (SERVES 4):
  
  675g (1 1/2lbs) Red Snapper or Red Bream (Red Fish) Fillets, Skinned
  2 x Tablespoons Sunflower Oil
  2 Crushed Garlic Cloves
  1 Chopped Bunch Spring Onions
  2 x Tablespoons Thai Blend (or similar) Curry Powder
  150ml (1/4 Pint) Fish, Chicken or Vegetable Stock
  1 x 200ml Carton Coconut Cream
  1 x 300g Can Halved New Potatoes
  115g (4oz) Sliced Green Beans
  2 Chopped Tomatoes
  Salt & Pepper to Taste
  Chopped Corriander or Parsley to Garnish

1. Heat the oil in a large pan. Add the garlic and spring onions.
   Cook for 2-3 minutes until soft.
2. Stir in the curry powder. Add the stock and coconut cream.
   Bring to the boil, reduce the heat.
3. Add the potatoes and green beans. Cover and simmer for 6-8 minutes.
4. Add the fish, tomatoes and seasoning. Cover and simmer for 8-10 minutes.
5. Serve with rice and naan bread.

HEALTHY HINTS:
Cut down on the amount of sunflower oil and salt used in you prefer!