Thai Fish Curry with Green Beans

• 1 tbspvegetable oil
• 3 tbspThai green curry paste
• 200mlcoconut milk, half a tin
• 300 mlvegetable stock
• 1 tbspfish sauce
• 1 tspbrown sugar
• 200ggreen beans, halved
• 600 gskinless cod fillets, cut into 4 cm chunks
• 150gspinach
• 30 mllime juice
• 15 gbasil leaves, torn
• 1red chilli, sliced (optional)
• 250 gdried jasmine rice
• 1lime, cut into wedges, optional (optional)

Method

1. 1Cook the rice according to the packet while you make the curry.
2. 2Heat the vegetable oil in a wide pan over a medium heat. Fry the curry paste for 2 minutes, stirring, until it smells fragrant and the oil starts to separate.
3. 3Pour in the coconut milk and stock, add the fish sauce and sugar and bring to a simmer. Add the green beans and cook for 4 minutes.
4. 4Add the cod and simmer gently for 5–7 minutes until opaque throughout and flaking easily. Swirl the pan rather than stirring vigorously so the chunks stay whole.
5. 5Fold in the spinach and simmer until wilted. Add 30 ml lime juice. Serve over the rice with the torn basil and optional chilli and lime wedges.

Per serving

kcal

509

protein

35.1g

fibre

3.1g

carbs

58.1g

fat

15.3g