Thai fish curry

Thai fish curry

Serves 4

  • 300g/10½oz brown basmati rice
  • 2 tsp oil (vegetable, rapeseed or olive)
  • 1 onion, roughly chopped
  • 3 garlic cloves, roughly chopped
  • 2 tbsp chopped chlli or 1 tbsp frozen chopped chillies
  • 4cm piece ginger, peeled and roughly chopped or 1tbsp frozen ginger
  • 1 tbsp Thai green curry paste
  • 160g fresh or frozen spinach
  • 400ml tin coconut milk
  • 1 tbsp soy sauce
  • 500g/1lb 2oz frozen white fish eg pollock or cod
  • Juice of 2 limes or 4tbsp bottled lime juice

  1. Bring a large saucepan of water to the boil. Rinse the rice in a sieve or colander, add it to the saucepan and stir well then return to the boil. Reduce the heat and simmer for 25 minutes.

 

  1. Heat the oil in a large frying pan over a medium heat. Add the onions and fry for 3–4 minutes until softening and just starting to colour.

 

  1. Add the garlic, chillies and ginger and stir-fry for 1 minute then stir in the curry paste.

 

  1. Add the spinach, coconut milk and soy sauce and bring to the boil.

 

  1. Add the frozen fish fillets, reduce the heat, cover with a lid, plate or foil and simmer gently for around 10 minutes until the fish is cooked through and the sauce has thickened slightly.

 

  1. Stir the lime juice into the curry.

 

  1. Drain the rice and serve alongside the curry.

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