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    • Green Thai Fish Curry

    Mark Sharron
    Easy
    20 minutes
    4
    Amount Per Serving: Calories 130; Fat 8g; Carbs 13g; Sugars 6; Fibre 2g; Protein 22g; Sodium 3.80g
    This is a fast recipe that can be whipped up in minutes. The dish is made with flaky chunks of fish cooked in creamy coconut milk and Thai green curry paste.
    1 rating
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    Ingredients

    • 500g frozen white fish
    • 2 teaspoons rapeseed oil
    • 1 onion, roughly chopped
    • 3 garlic cloves, roughly chopped
    • 1 tablespoon frozen chopped chillies
    • 4cm piece ginger, peeled and roughly chopped
    • 1 tablespoon Thai green curry paste
    • 1 aubergine, roughly chopped
    • 160g chopped spinach
    • 400ml tin reduced-fat coconut milk
    • 1 tablespoon fish sauce
    • 1 teaspoon soy sauce
    • 2 limes, juiced
    • 4 tablespoons chopped coriander

    Method

    • Heat the rapeseed oil in a large heavy-based pan over medium heat. Add the onion, garlic and chillies and fry for 3 minutes, or until softened.
    • Add the ginger, curry paste and aubergine and fry for a further 2 minutes.
    • Add the fish, coconut milk and 300ml water and bring to a boil. Reduce the heat and simmer for 10 minutes.
    • Add the spinach and stir through the sauce. Season with salt and bring to a boil.
    • Cook, uncovered for 2 minutes, or until just cooked through. Add soy sauce and fish sauce to taste.
    • Serving Suggestions: Sprinkle the coriander and serve with rice and lime to squeeze over.

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