450g/1lb skinned Norwegian cod fillets, cut into 2.5cm/1in cubes
110g/3½oz fresh podded broad beans, par-cooked
2 tbsp vegetable oil
8 spring onions, sliced
3 tbsp green curry paste
400ml/13½fl oz coconut milk
110g/3½oz peas
1 tsp light muscovado sugar
2 tbsp fish sauce
juice of 1 lime
2 tbsp roughly chopped coriander leaves
2 tbsp roughly shredded basil, or Thai basil
Slit open the outer skin of the beans with your finger nail, or a small knife and pop out the bright green beanlet inside. Discard the tough skins. Place in boiling water and simmer for approximately 10 minutes.
Heat the oil in a saucepan, and add half the spring onions. sauté for about 30 seconds, until softened, then stir in the curry paste. Fry for 1 minute, stirring continuously. Add the coconut milk and bring to the boil.
Stir in the cod, peas and podded broad beans, and simmer gently for about three minutes. Season with the sugar, fish sauce and lime juice, simmer for one final minute, then draw off the heat, transfer to a serving dish and sprinkle over the herbs and reserved spring onion. Serve immediately with Thai rice.
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