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?
In the UK, we eat 6oz (160g) of fresh tomatoes per person per week. This is the equivalent of two classic British tomatoes per week, or more than 100 per year - very low compared with other European countries, especially those in the Mediterranean region.