1 large red pepper, cored, deseeded and cut into chunks
250 g (8 oz) mangetout
1 bunch of spring onions, roughly chopped
2 lemon grass stalks, finely chopped
4 lime leaves, finely shredded
1 x 400 ml (14 fl oz) can reduced fat coconut milk
3–4 tablespoons Thai green curry paste
350 g (11 1/2 oz) skinless white fish fillets, such as cod or haddock, cubed
150 g (5 oz) cooked peeled prawns
8 tablespoons chopped coriander leaves
Thai sticky rice, to serve (optional)
Heat the oil in a large saucepan, add the red pepper and cook for 4 minutes, then add the mangetout, spring onions, lemon grass and lime leaves and cook over a medium heat for a further 3–4 minutes until softened.
Pour in the coconut milk and curry paste and stir well, then simmer gently for 3 minutes. Add the fish and prawns and continue to cook for 5 minutes until the fish is opaque and cooked through.
Stir in the coriander. Then spoon into 4 warm serving bowls and serve with Thai sticky rice, if liked.