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Thai fish curry
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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)
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.
Typical values per serving: