500g (1lb 2oz) British Plum tomatoes
700g (1 ½lb) firm white fish (monkfish, Antarctic icefish)
3 shallots, finely chopped
2 cloves garlic, finely chopped
2 bird's eye chillies, seeds removed & finely chopped
3 kaffir lime leaves
5cm (2") galangal, scraped & cut into 4 pieces or ginger
2 sticks lemon grass, trimmed and cut lengthways
1 bunch coriander, chopped
5ml (1 teasp) green Thai curry paste
2.5ml (½ teasp) shrimp paste
200ml fat reduced coconut milk
200ml semi-skimmed milk
275g (10oz) Thai fragrant rice
307 calories, 5g fat (2.5g saturates) per serving
Cook's note: Look out for Thai curry packs in the fresh produce area in supermarkets - they contain most of the ingredients required for the sauce.
Did You Know?
British tomato production amounts to about 92,000 metric tonnes per year - about a fifth of the total volume of tomatoes sold in the country through the year, and up to a half in the summer.