Thai Fish Curry

• porsi: Serves 6

Bahan-bahan

1 tbsp coconut oil

3 shallots, finely chopped

3 garlic cloves, crushed

1 tsp fresh ginger, peeled and grated

1 lemongrass stalk, crushed

½ x 400g tin of chopped tomatoes

1 red chilli, sliced thinly

200mI fish stock

½ tbsp Thai fish sauce

A small handful of fresh basil, torn

100ml coconut milk

Juice of 1 lime, plus wedges to serve

500g mixed fish (we used cod, salmonand haddock), cubed

300g raw prawns, peeled

2 large handfuls of fresh spinach

To serve:

Steamed rice

A good drizzle of Sriracha hot sauce (oryour preferred hot sauce)

A pinch of dried chilli flakes

Petunjuk

1 Heat the coconut oil in a large frying pan or wok over a medium-high heat. Add the shallots,garlic, ginger and lemongrass. Cook for five minutes until softened and fragrant.

2 Add the tomatoes, chilli and stock and bringto a boil.

3 Reduce the heat to medium and add the fish sauce, basil, coconut milk and lime juice. Cook for five minutes.

4 Add the cubed fish and cook for four minutes,then stir in the prawns and cook for another four minutes until they turn pink.

5 Stir in the spinach until wilted.

6 Serve over rice with a drizzle of Sriracha and a pinch of chilli flakes.