Ingredients: red onion, sliced into thin wedges 1/2 red capsicum, thinly sliced 1 clove garlic, crushed 2 teaspoons red curry paste 1 tablespoon brown sugar 1 tablespoon fish sauce 500 g firm fish fillets, cut into pieces 100 mls coconut milk, can 500 g golden squash, trimmed and quartered 100 mls water 1 cup basil leaves, shredded 1 cup coriander leaves <!--2nd lot of ingredients-->1 lime, juiced 2 teaspoons lime, grated rind

Method:
1. Heat oil in wok or large frying pan. 2. Add onion, capsicum and garlic and cook for 1-2 minutes 3. Add red curry paste and sugar and cook for 1 minute, until fragrant. 4. Add fish sauce and cook through for 1 minute. 5. Add fish, squash, coconut milk and ½ cup water and cook for about 5 minutes, stirring occasionally. 6. Remove from heat, add the herbs lime juice and rind and stir through gently.

Notes: Accompany with cooked rice. For a lower energy version, substitute evaporated skim milk and coconut essence for the coconut milk.

Categories:
Dinners
Fish and seafood
Lunches

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