Thai Fish Curry (Gluten Free)

Ingredients:

• 320g Our Cow Wild Caught Snapper 
• 400ml coconut milk
• 2 tbsp Thai red curry paste
• 1/2 red onion, sliced
• 1 tbsp garlic paste
• ½ tbsp minced ginger
• Zest of 2 limes
• Salt and pepper

To serve

• Rice 
• Fresh lime juice
• Chilli oil
• Shallots, sliced
• Coriander, chopped

Cooking instructions:

1. In a large pan over medium heat, sauté the onion in olive oil until soft and translucent.
2. Add the garlic and ginger, stirring until fragrant.
3. Stir in the Thai red curry paste and cook for 1 minute.
4. Pour in the coconut milk and stir until smooth and well combined. Add the lime zest, salt, and pepper. Mix thoroughly.
5. Place the Our Cow Wild Caught Snapper fillets into the curry sauce. Spoon some sauce over the top, cover the pan, reduce the heat to low, and let it simmer for 15 minutes, or until the fish is cooked through
6. Serve fish curry with rice and top with fresh lime juice, a drizzle of chilli oil, sliced shallots, and coriander. 
7. Enjoy!