Snapper cutlets with red curry paste

1.Heat oil in pan, cook fish until tender. Remove from pan.

2.Pour excess oil from pan, add paste; cook, stirring, for about 3 minutes or until fragrant. Stir in milk, bring to boil, simmer, uncovered, until slightly thickened. Serve over fish, sprinkle with coriander.

3.To make red curry paste; blend all ingredients until combined.