1 tbsp sunflower or canola oil
1 medium onion halved from top to bottom and then thinly sliced lengthwise
2 tomatoes roughly chopped
1 can (14oz) coconut milk
1 heaped tsp Thai red curry paste
10-12 shrimp per person (31-40 count) or 1 1/4 lb white fish, cubed
Juice of 1/2 lemon
1 tbsp soy sauce
Handful of fresh basil, shredded
Salt and pepper, to taste
Steamed rice and mangetout (snow peas) to serve

Heat the oil in a large skillet and cook the onion till beginning to brown (4-5 mins). Add the tomatoes and cook for 1 minute, then stir in the coconut milk and curry paste. Bring to a gentle simmer and then add the shrimp or fish. Cook gently for 4-5 mins until shrimp are pink or fish is tender.

Stir in the lemon juice, soy sauce, basil, salt and pepper. Spoon over rice or cauliflower rice (LOW CARB) and serve with mangetouts.

Serves 4