Step 1

Add all the curry paste ingredients to a bowl and blend together using a hand blender until no lumps remain (or use a mini chopper).

Step 2

Spread half of the curry paste on the haddock fillets (both sides, or just the fleshy side if the fish still has skin on).

Step 3

Heat the olive oil in a large frying pan (skillet) on a high heat and place the haddock fillets in there. Cook for 2-3 minutes on each side until the coating starts to brown. Add the rest of the curry paste to the pan and cook for a further minute until fragrant.

Step 4

Add the coconut milk and stock, then stir (you can remove the skin from the fish at this point if necessary), breaking up the fish a little. Once the coconut milk is bubbling, add fish sauce, brown sugar and lime juice and stir again. Test for seasoning and add a little more salt/pepper/lime/sugar if needed.

Step 5

Add the kale and stir through for 1-2 minutes until wilted.

Step 6

If you'd like the sauce to be a little thicker, stir in the cornstarch and water mixture a little at a time until the sauce is thickened to your liking.

Step 7

Serve topped with sliced chillies and some boiled rice if you like. We also like to serve ours with toasted pita (make sure it's gluten free pita if needed).