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Ingredients
Method
- 600g firm white fish (barramundi or flathead), cut into large chunks
- 400ml coconut cream
- 2 tbsp Thai green curry paste
- 1 stalk lemongrass, bruised
- 4 kaffir lime leaves
- 200g baby spinach
- Juice of 1 lime
- 1 tbsp fish sauce
- 1 tbsp palm sugar or brown sugar
- Steamed jasmine rice, to serve
- Thai basil and sliced red chilli, to garnish
- Heat a drizzle of oil in a wide pan over medium heat. Add the curry paste and stir for 1 to 2 minutes until fragrant. Add the lemongrass and kaffir lime leaves, then pour in the coconut cream and bring to a gentle simmer.
- Add the fish and cook for 5 to 6 minutes until just cooked through. Stir in the spinach, lime juice, fish sauce and sugar. Taste and adjust seasoning.
- Serve over steamed jasmine rice, garnished with Thai basil and sliced red chilli.
30 mins
4 serving
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