Thai green fish curry
A ridiculously quick and simple Thai green curry with plenty of veg and flaky white fish. Serve with steamed rice for a nourishing midweek meal for two.
For this recipe you will need a blender.
Each serving provides 361 kcal, 33g protein, 9.3g carbohydrates (of which 6.1g sugars), 20g fat (of which 12g saturates), 6.6g fibre and 1.1g salt.
Ingredients
- 1 tbsp rapeseed oil or olive oil
- 2 tbsp Thai green curry paste
- 30g/1oz ginger, grated
- 2 garlic cloves, grated
- 200ml tin reduced-fat coconut milk
- small handful baby leaf spinach
- small bunch coriander, leaves and stalks separated, both roughly chopped
- 250g/9oz cod, or any firm white fish, cut into 2cm/¾in cubes
- 150g/5½oz Tenderstem or purple sprouting broccoli, sliced
- 100g/3½oz mangetout or green beans
- 1 tsp fish sauce
- 1 lime, juice only
- 1 green chilli, thinly sliced
- 2 spring onions, sliced
- steamed rice, to serve
Method
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/7fl oz water and blend until smooth.
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.
Serve with steamed rice and top with the chilli, spring onions and chopped coriander leaves.
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