Serves 6
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To serve:

  1. Heat the coconut oil in a large frying pan or wok over a medium-high heat. Add the shallots, garlic, ginger and lemongrass. Cook for five minutes until softened and fragrant.
  2. Add the tomatoes, chilli and stock and bring to the boil.
  3. Reduce the heat and add the fish sauce, basil, coconut milk and lime juice. Cook for five minutes.
  4. Add the cubed fish and cook for four minutes, then stir in the prawns and cook for another four minutes until they turn pink.
  5. Stir in the spinach until wilted.
  6. Serve over rice with a drizzle of Sriracha and a pinch of chilli flakes.

Nutrition Facts

Per serving 255kcals, 12.8g fat (6.6g saturated), 6.1g carbs, 2.4g sugars, 29.8g protein, 1.4g fibre, 0.337g sodium

Dairy-freeDinnerFish & seafoodThaiLow sugarDiabetic-friendlyCurryLow carbCholesterol-friendly recipes30-minute mealsSpecial OccasionsHigh-proteinOne-potFamily mealsCuisinesFree-fromQuick and easyDinner partyComfort foodMake it Healthy

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