Thai fish curry

Thai fish curry Easy Food
Serves 6
1 tbsp coconut oil
3 shallots, finely chopped
3 garlic cloves, crushed
1 tsp fresh ginger, peeled and grated
1 lemongrass stalk, crushed
600g tinned chopped tomatoes
1 red chilli, thinly sliced
200ml fish stock
½ tbsp Thai fish sauce
1small handful of fresh basil leaves, torn
100ml coconut milk
1 lime juice, plus wedges to serve
500g mixed fish, cubed (cod, salmon, haddock)
300g raw prawns, peeled
2large handfuls of fresh spinach

To serve:
Freshly steamed rice
Sriracha hot sauce, (or your preferred hot sauce)
1pinch of dried chilli flakes

  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.

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