Thai Green Fish Curry

Ingredients for  2  Servings

• 1 tbsp

  Rapeseed or olive oil
• 2 tbsp

  Thai green curry paste
• 30g

  Ginger, grated
• 2

  Garlic cloves, grated
• 200ml

  Tin of reduced-fat coconut milk
• Small handful

  Baby leaf spinach
• Small bunch

  Coriander, leaves and stalks separated, both roughly chopped
• 250g

  Cod, or any firm white fish, cut into 2cm cubes
• 150g

  Tenderstem or purple sprouting broccoli, sliced
• 100g

  Mangetout or green beans
• 1 tsp

  Fish sauce
• 1

  Lime, juice only
• 1

  Green chilli, thinly sliced
• 2

  Spring onions, sliced
• To Serve

• -

  Steamed rice

Approximate Times

• Preparation :

  Less than 30 minutes
• Cooking :

  10 to 30 minutes

Method

1. Heat the oil in a wok or deep frying pan over a medium heat, then add the curry paste, ginger and garlic and fry gently for 3–4 minutes. Meanwhile, pour the coconut milk into a blender, add the spinach, coriander stalks and 200ml water and blend until smooth.
2. Pour the coconut and spinach mixture into the pan, bring to a simmer, then add the fish and vegetables. Cover and simmer gently for 5–6 minutes until the cod is cooked and flakes easily. Gently stir in the fish sauce and lime juice, taking care not to break up the fish.
3. Serve with steamed rice and top with the chilli, spring onions and chopped coriander leaves.