Fish ‘n’ Greens Thai Curry

Charmaine Lu -
  • 1 tbsp oil
  • 2 tbsp quality Thai green curry paste
  • 30g grated ginger
  • 2 grated garlic cloves
  • 200ml coconut milk
  • Handful of baby spinach leaves
  • Bunch of coriander, stalks and leaves separated and chopped
  • 250g firm white fish fillets, cut into 2cm cubes
  • 150g tenderstem broccoli, sliced
  • 100g snow peas
  • 1 tsp Thai fish sauce
  • 1 lime, juice only
  • 1 sliced green chilli
  • 2 sliced spring onions
  • Jasmine rice, to serve
  • Heat the oil in a wok and fry the curry paste, garlic and ginger for 3 mins. Meanwhile, add the spinach, coriander stalks, coconut milk and 200ml of water to a blender and blend until smooth.
  • Add the coconut mixture to the wok and bring to a simmer. Gently stir in the fish and vegetables, then cover and simmer for 6-7 mins or until the fish is cooked through and flaking. Stir in the fish sauce and lime juice, being careful not to break up the fish. Serve the curry immediately, topped with spring onions, chilli and chopped coriander, and with a mound of jasmine rice on the side.
30 mins
2 serving