This is one recipe you’d want to hold onto. It makes for a speedy weeknight meal or even one for the weekends when you need something quick and easy. Let’s face it with nobody wants to slave away in the kitchen for too long.
2tbs coconut oil
1 onion finely chopped
3 garlic cloves finely minced
1 finger of ginger finely grated
2 pointy red pepper, finely sliced
100g 4 cups spinach chopped
2tbs Thai green curry paste
1 tin of coconut milk
1 vegetable stock cube dissolve in 1/2cup water
1tbs peanut butter
juice of half lemon
1tbs fish sauce
salt & pepper to season
1tsp coriander powder
1tsp cumin powder
1tsp paprika
1/2tsp chilli flakes
Thai basil for garnishing
2. Add the onion, garlic and ginger.
3. Stir and cook for 2mins over low heat
until fragrant.
4. Add the peppers and cook for 3mins, stirring
occasionally.
5. Stir in the curry paste, cook for a min.
Add the seasoning and spices.
6. Pour in the vegetable stock and bring to a boil
7. Add the spinach, fish sauce and peanut butter. And stir well to combine.
8. Pour in coconut milk and bring to a simmer. Nestle the fish into the sauce.
9. Simmer until fish is cooked through.
10. Stir in lemon juice garnish with Thai basil and serve with jasmine/basmati rice.
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