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Get your hands on Marion's NEW cookbook, Always Delicious. Shop now (we ship worldwide!)
Get your hands on Marion's NEW cookbook, Always Delicious. Shop now (we ship worldwide!)

Get your hands on Marion’s NEW cookbook, Always Delicious. Shop now (we ship worldwide!)

Super Green Thai Fish Curry

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Adding spinach to my green curry meal kit is one way to pack in some extra veg to your diet – and it tastes phenomenal! Quick, simple and vibrant, this spicy comforting classic tastes even more epic paired with perfectly poached fish.

WATCH THIS RECIPE

SUPER GREEN THAI FISH CURRY

PREP TIME

5 minutes

COOK TIME

10 minutes

SERVES

4

Ingredients

Marion’s Kitchen Thai Green Curry, which includes:

– THAI GREEN CURRY PASTE

– COCONUT MILK

– DRIED THAI HERBS & CHILLI

– BAMBOO SHOOTS

1 tbsp vegetable oil

400g (14 oz) baby spinach

500g (1 lb) fish fillets, cut into bite-sized pieces

fresh Thai basil and sliced red chillies, to serve

Steps

Step 1

Heat the vegetable oil in a wok or saucepan over medium heat. Add the THAI GREEN CURRY PASTE and cook, stirring, for a minute or until fragrant. Stir in the COCONUT MILK and 1 cup of water. Add the baby spinach and cook for 2-3 minutes or until wilted. Transfer the curry and spinach to a blender or food processor and blend until smooth.

Step 2

Pour the green curry sauce back into the wok or saucepan. Add the DRIED THAI HERBS & CHILLI. Drain the BAMBOO SHOOTS and add those also. Add the fish and gently simmer for 4-5 minutes or until the fish is cooked through.

Step 3

Transfer to a serving bowl and top with basil and chilli.

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