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
½ x 400g tin of chopped tomatoes
1 red chilli, sliced thinly
200ml fish stock
½ tbsp Thai fish sauce
A small handful of fresh basil, torn
100ml coconut milk
Juice of 1 lime, plus wedges to serve
500g mixed fish (cod, salmon, haddock), cubed
300g raw prawns, peeled
2 large handfuls of fresh spinach

To serve:
Steamed rice
A good drizzle of Sriracha hot sauce (or your preferred hot sauce)
A pinch 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