Rinse the vegetables and rub dry. Remove seeds from peppers, quarter and cut into small pieces. Cut spring onions diagonally about 1 cm wide rings. Cut broccoli into small roses. Rinse the fish, rub dry and cut into pieces about 5 cm in size. Heat the oil in a frying pan or possibly in a wok and fry the fish on both sides for about 2/3 min. Remove and keep warm. Sauté the vegetables.
Stir the curry paste into the coconut milk and fold into the vegetables. Cook the vegetables for about 5 min until al dente.
Season strongly with salt and freshly ground pepper. Mix fish and vegetables and sprinkle chopped coriander on top.
Serve with basmati rice
Tip: If you don’t like cilantro, you can leave it out.