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- Empty the coconut milk in to a pan and stir while you bring it to the boil, reduce the heat to a medium and cook until the fat separates from the solids, about 20 minutes. You should have a pint left.
- Blitz the curry paste ingredients in a food processor until you have a course paste. Over a medium heat add the curry paste and fish to the pan and once it has reached simmering point give it another 5 minutes until fish is cooked. Add the mango and cook for a further 2 minutes.
- Steam vegetables and grate into dish. Add fresh coriander just before serving.
- Serve with 1/4 cup cooked rice.
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