Heat oil in a pot over medium heat - add the onion, ginger, carrot and celery and saute for 3-4 minutes to soften.
Add the curry paste and stir for a minute to coat everything. Add the coconut milk and vegetable stock and bring to a boil. Reduce the heat and simmer, covered, for 5-10 minutes.
Add the fish and beans and stir through - continue to simmer, covered, for about 5 minutes until the fish is cooked.
Season with salt and pepper and serve topped with fresh coriander.
Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat and serve.
Freeze for up to 2 months—defrost and reheat before serving.
Choose whichever style of curry paste you prefer, and check the ingredient list for natural ingredients with no additives or nasties. If following a gluten-free diet, please check there are no sources of gluten in the curry paste or vegetable stock.
Cans of coconut milk are often found in the Asian or Mexican food aisle. These are typically not sweetened and include simply coconuts, water, and sometimes stabilisers such as guar gum. When we suggest tinned coconut milk, we assume 154 calories per 100ml.