This gorgeous Thai coconut fish curry cooks in less than 20 minutes and is enjoyed by all the family. I usually make it quite mild for the little ones, but you can vary this according to taste by adding more or less chilli.
For this recipe I like to use a firm white fish such as cod, however as cod is a little pricey these days I tend to use pollock or monkfish, which are both fabulous in this curry.
You can use cooked fish and cooked prawns and simply add to the sauce after 10 minutes of simmering, just long enough to warm through. You can also choose to use either only fish or only prawns.