Thai red curry fish pie
Ingredients
- 1 tsp. oil, plus ½tsp for brushing
- 4 spring onions, chopped
- 2 tbsp. red Thai curry paste, add an extra tbsp if you like it spicy (we used Thai Taste)
- 1 tbsp. soy sauce
- 1 tsp. soft light brown sugar
- 400 mL tin coconut milk
- 3 skinless salmon fillets (about 300g), chopped into 4cm chunks
- 200 g raw peeled king prawns
- 200 g sugar snap peas
- zest and juice of ½ lime
- small bunch coriander, roughly chopped
- 3 sheets filo pastry
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