65g red curry paste
400ml coconut milk
125ml water
250g green beans, halved
750g firm white fish fillets, slice thickly
1/4 cup finely chopped fresh coriander leaves

Cook paste in large non-stick frying pan. Stirring, until fragrant.
Add coconut milk and the water; bring to a boil.
Add beans; simmer, covered, 2 minutes. Add fish; simmer, covered, until fish is just cooked. Stir in coriander.