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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.
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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

    • To make Tuna Fish Cakes, start by draining the canned tuna. 
    • While the rice is cooking, prepare the eel by grilling or frying it.
    • Put the tomato paste, olives, and butter into a blender or food processor and whizz until smooth.
    • Put the oats in the blender or food processor, slightly broken up.
    • Coat the fillets with the butter mixture while grilling.
    • Heat a large skillet over medium-high heat and add the fish cakes.

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