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	TRAVEL	KITCHEN	MEAT	FISH	CHICKEN	RICE	NOODLES	VEGGIES SALADS	SOUPS SAUCES

	500 g (1 lb) fish fillets
	1 red pepper
	3 spring onions
	1 tb oil
	2 tb red curry paste
	400 ml (13 fl oz) coconut milk
	2 tb fish sauce
	1 tb brown sugar
	1/2 Kaffir-lime

	= available at Asian grocers
	Takes 30 minutes
1. Cut fish into 2 cm square pieces. 2. Wash pepper, remove seeds and cut into pieces. 3. Heat oil in a wok or a pan and add coconut milk. Add curry paste, fish sauce, sugar and lime juice and stir. 4. Add pepper and spring onions and continue to stir for one minute. 5. Reduce heat and add fish. Let simmer for five minutes.