Green fish curry

Name: Green fish curry
Cook time: 35 min
Total time: 35 min
Yield: 2
Ingredients: 100 g frozen broad beans; 100 g young leaf spinach; 1 red chilli pepper; 1 Garlic clove; 2 Spring onions; 1 red onion; 250 g Cod fillet; 1-2 TABLESPOONS Cornstarch; 1 TEASPOON Oil; 1-2 TEASPOONS green curry paste (Asian shop); 200 ml unsweetened coconut milk (can); 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 1/2 Organic lime (grated peel and juice)

AUTHOR
Avis Adkins

DIFFICULTY
very easy

RATING

COOK TIME
35 mins

TOTAL TIME
35 mins

Ingredients

Servings: 2

100 g frozen broad beans
100 g young leaf spinach
1 red chilli pepper
1 Garlic clove
2 Spring onions
1 red onion
250 g Cod fillet
1-2 TABLESPOONS Cornstarch
1 TEASPOON Oil
1-2 TEASPOONS green curry paste (Asian shop)
200 ml unsweetened coconut milk (can)
7-10 Tbsp Salt
7-10 Tbsp Pepper
1/2 Organic lime (grated peel and juice)

Directions

1
Defrost the beans. Clean, wash and drain the spinach. Clean the chillies, halve them lengthwise, remove seeds, wash and chop finely. Peel garlic and chop finely. Clean, wash and chop the spring onions.
2
Peel and slice the onion.
3
Wash the fish, dab dry, cut into large pieces and turn in starch. Heat oil in a wok or frying pan. Fry the fish in it until golden brown and take it out. Sauté chilli, garlic, spring onions and onion in frying fat for 2-3 minutes.
4
Add the beans and fry for about 3 more minutes.
5
Stir in curry paste. Add coconut milk and 100 ml water, bring to the boil. Season with salt and pepper. Simmer over low heat for about 5 minutes. Add the spinach about 2 minutes before the end of the cooking time.
6
Warm the fish briefly in it again. Season with lime zest and juice.