Takes 10 minutes, serves 4. You need:

  • 400g white fish fillet (pollack, whiting, cod etc.) cut into chunks
  • 1 tablespoon flour
  • 2 tablespoons oil
  • 1 clove of garlic, crushed
  • 2 tablespoons red Thai curry paste
  • 1 tablespoon fish sauce (Nam Pla)
  • 450ml coconut milk
  • 20 cherry tomatoes
  • 20 fresh basil leaves
  • Salt and pepper

Season the flour and toss the fish chunks in it to coat. Put the oil in a frying pan, place on a medium heat and fry the fish in the oil for 3-4 minutes. Mix the coconut milk with the garlic, curry paste and fish sauce. Pour over the fish in the frying pan, and add the cherry tomatoes. When the mixture has started to boil turn the heat down and simmer for five minutes. Scatter with shredded basil leaves and serve with Thai rice. Couldn’t be easier. (I can’t remember where this recipe came from but several similar ones exist in Thai cookery books so it is authentic).