To make the coconut roux, melt the butter/margarine gently in a pan. Stir in the flour to make a thick paste, then slowly add the coconut milk, a little at a time, whisking constantly (reserve 3 or 4 tablespoons of the milk for the mashed potato)
After a few minutes, when the sauce has thickened well, take off the heat and stir in the Thai green curry paste.
Mash the potato using the reserved coconut milk and season well.
Pop the rinsed fish chunks in a baking dish. Season well and pour over the curried cream sauce.
Cover the top with mashed potato (freshly cooked or leftover mash) and bake for 30-40 minutes, until the pie is bubbling and golden brown on top.
Serve in the knowledge that it's going to taste awesome :)
Nutrition Facts
Creamy Thai Fish Pie (Dairy Free!)
Amount Per Serving
Calories 704Calories from Fat 306
% Daily Value*
Fat 34g52%
Saturated Fat 25g156%
Cholesterol 126mg42%
Sodium 237mg10%
Potassium 2147mg61%
Carbohydrates 52g17%
Fiber 8g33%
Sugar 0g0%
Protein 51g102%
Vitamin A 905IU18%
Vitamin C 37.7mg46%
Calcium 141mg14%
Iron 15.3mg85%
* Percent Daily Values are based on a 2000 calorie diet.