Thai Green Curry Fish Bake

Ingredients

• 3tbsp coconut oil
• 100g Shemin’s Thai Green or Thai Red Curry Paste
• 1 tbsp fish sauce (or soy sauce)
• handful of chopped coriander stalks (leaves picked off for garnish)
• 400ml coconut milk (you can also use light coconut milk)
• 200ml water
• 115g baby corn, halved length ways
• 5 baby eggplants, halved length ways
• 1 red onion, cut into thin wedges
• 100g each green beans & sugar snap peas, blanched
• 700g skinless white fish fillets, such as snapper, haddock or cod
• Juice of 1/2 a lime, plus extra wedges to serve