Cod & Prawn Thai Green Curry

• 3garlic cloves, minced
• 1large onion, diced
• 20 gfresh ginger, grated
• 1lemongrass stalk, bruised
• 2 x 400mltins coconut milk
• 2 tbspfish sauce
• 1 tsppalm sugar
• 2 tbspvegetable oil
• 2 tbspThai green curry paste
• 2makrut lime leaves
• 400 gcod fillets, cut into 3 cm chunks
• 300 graw king prawns, peeled and deveined
• 200 gtenderstem broccoli, thick stems split lengthways
• 30 mllime juice
• 15 gThai basil, hand-torn, or coriander, roughly chopped
• 1courgette, cut into 1 cm dice
• 100 gbaby spinach
• Fine salt, to taste
• 300 gcooked jasmine rice (optional)
• Black pepper, to taste

Method

1. 1Heat the oil in a wide pan or wok over medium heat. Add the onion with a pinch of salt and cook for 4 minutes until softening and translucent; the salt pulls moisture out and stops the edges from catching too fast.
2. 2Stir in the garlic and ginger and cook for 30 seconds, just until fragrant; no more.
3. 3Add the green curry paste and fry for 2 minutes, stirring constantly, until it darkens a shade and the kitchen smells properly fragrant.
4. 4Pour in the coconut milk and add the makrut lime leaves and bruised lemongrass. The coconut is your break-down liquid here; it loosens the paste into a proper sauce rather than a clinging coat. Stir in 1 tbsp fish sauce and ½ tsp palm sugar and bring to a gentle simmer.
5. 5Simmer gently for 5 minutes so the aromatics infuse the coconut milk.
6. 6Add the broccoli and courgette and simmer for 4–5 minutes, until beginning to soften. Leave them in the sauce while the seafood cooks.
7. 7Slide in the cod and simmer for 2 minutes. Add the prawns and cook gently for another 3–4 minutes, until the prawns are opaque throughout and the cod is opaque and flakes easily. Fold in the spinach for the final 2 minutes. Nudge gently so the fish stays in chunks.
8. 8Discard the lemongrass and lime leaves. Stir in half the lime juice off the heat. Taste and add the reserved fish sauce, sugar and lime juice gradually as needed, plus black pepper.
9. 9Divide between four deep bowls and scatter over the hand-torn Thai basil or chopped coriander. Serve with the optional cooked jasmine rice if using.

Per serving

kcal

691

protein

44.7g

fibre

4g

carbs

19g

fat

51.3g