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A piping hot bowl of tender fish chunks, creamy coconut milk and baby spinach. This Thai green fish curry recipe is yours in just 20 minutes


Servings

4

Total time

20 minutes

Cuisines

Thai

Courses

Dinner, Lunch


Ingredients

  • 250 g Long grain Rice
  • 1 tbsp olive oil
  • 3 tbsp green thai curry paste
  • 15½ g fresh coriander (washed, stalks finely chopped and leaves picked)
  • 200 g fine green beans
  • 1 red chilli (washed and chopped)
  • 500 ml stock (made with 1 fish stock cube)
  • 1 tsp fish sauce
  • 320 g fresh fish pie mix
  • 130 g young spinach
  • 400 ml light coconut milk
  • 1 lemon (juice of)


Method

  1. 1 Put the rice in a pan with 500ml cold water. Bring to the boil, then turn down to a simmer and cook, covered, for 14 minutes.
  2. 2 Meanwhile, heat the oil in a large pan. Add the curry paste, coriander stalks, green beans and most of the chilli and cook over a low heat for 5 minutes, then pour in the fish stock. Bring to a gentle simmer, then add the fish sauce. Cook for a further 5 minutes.
  3. 3 Stir in the fish pie mix and cook for 1 minute. Add the spinach and coconut milk, then cook gently for 2 minutes, but don\'t boil. Stir through the lemon juice and most of the coriander leaves. Garnish with the remaining coriander and chilli and serve with the rice. Cook\'s tip: for a thicker curry, use full-fat coconut milk.
  4. View the recipe instructions at recipes.sainsburys.co.uk

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