Haddock with Thaï Green Curry Sauce and Coconut Milk

Instructions

1. In a large frying pan or wok, heat a little oil over medium heat. Add the green curry paste and sauté for about 1 minute.
2. Add the coconut milk, fish sauce and brown sugar. Bring to a boil, then reduce heat and let simmer for 5 minutes.
3. Add the haddock loins to the curry sauce, cover and cook for about 10 minutes, then add the vegetables.
4. Cook for a further 4-6 minutes, until the vegetables are tender yet still crunchy and the fish is cooked through.
5. Stir in the Thai basil leaves, then remove from the heat.
6. Serve haddock loins with rice or vegetables, if desired.