zoom

Share this recipe

  • Save to your scrapbook
  • Save to your scrapbook

    Thai fish curry

    This will be saved to your scrapbook

    You can also add it to one of your existing cookbooks

    *mandatory

      Email this recipe to a friend

      Send a link to this recipe to a friend or your own e-mail address as a reminder

      * mandatory
    • Write note

      Add Note

      *mandatory

      The recipe will be added to your scrapbook

    Thai fish curry

    • Total time: Ready in 20 minutes 20 minutes

    Serves: 4

    Ingredients

    1 tbsp oil
    1 essential Waitrose Onion, sliced
    1 tbsp Thai curry paste
    552g pack frozen essential Waitrose 6 Coley Portions, defrosted
    400ml can essential Waitrose Half Fat Coconut Milk
    260g bag essential Waitrose Spinach
    28g pack fresh coriander, chopped (optional)

    Method

    Your recipe note

    Edit your recipe note

    1. Heat the oil in a large saucepan and fry the onion for 4–5 minutes. Add the curry paste and cook for 1 minute.

    2. Cut the coley into large chunks and add to the pan with the coconut milk, bring to the boil and simmer, covered, for 10 minutes.

    3. Stir in the spinach and cook for 1–2 minutes until wilted. Stir in coriander (if using) and serve with basmati rice.

    Comments

    Average user rating

    5 stars

    Glossary