Hoki Thai Curry


  • 2

    Sealord Natural Hoki Fillets, defrosted overnight & diced

  • 2 tbsp

    red curry paste

  • 200ml

    coconut milk

  • 200g

    green beans or snow peas, small

  • 200ml


  • 1 bunch

    coriander, roughly chopped

  • rice and a squeeze of lime to serve


  1. Stir fry the curry paste in a little oil in a saucepan for 1 minute.
  2. Stir in the coconut milk with the water, bring to the boil.
  3. Add beans and Hoki, reduce to a simmer.
  4. Cook for 5 minutes. Add fresh coriander.
  5. Serve with rice and a squeeze of lime.