Thai fish curry
Ingredients
Thai fish curry
Serves 4
- 300g 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 frozen white fish eg pollock or cod
- Juice of 2 limes or 4tbsp bottled lime juice
Step by step
- 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.
- 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.
- Add the garlic, chillies and ginger and stir-fry for 1 minute then stir in the curry paste.
- Add the spinach, coconut milk and soy sauce and bring to the boil.
- 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.
- Stir the lime juice into the curry.
- Drain the rice and serve alongside the curry.
