Ingredients

100g Thai Yellow Curry Paste

400ml Coconut milk

500g Cod fillet cut into 1 inch cubes

Thai fish Sauce

Lime Juice

Grated palm sugar

For the salad

1 Pac Choi, Sliced super thinly length ways

Handful Bean Sprouts

2 Tbsp flowering Asian chives, roughly chopped

1 Red Onion, finely sliced

Fresh Coriander

For the dressing

2 Tbsp Sesame oil

1 tsp Fish sauce

1 Tbsp Lime juice

1 Tbsp Toasted sesame seeds

Method

Fry the curry paste for 1-2 minutes before whisking in the coconut milk, add the cod and simmer gently whilst stirring for 4-5 minutes until the fish starts to flake. Season to taste with fish sauce, lime juice and palm sugar. Divide between 4 serving bowls.

Mix together the dressing ingredients and toss with the Pac Choi, red onion, bean sprouts and coriander, garnish each of the curries and serve immediately