Thai Green Curry With Fish And Spinach - cooking recipe

Ingredients

1 tbsp olive oil
2 None red onions, peeled and sliced
2 None scallions, sliced
1 lb frozen fish fillets (such as cod or haddock), thawed
2 cloves garlic, peeled and chopped
2 None red chiles, deseeded and chopped
5 oz frozen broad or lava beans, thawed
3 tsp Thai green curry paste
14.5 oz coconut milk (1 2/3 cup)
3/4 cup vegetable stock
3.5 oz spinach, torn into large pieces
4 sprigs fresh basil, leaves stripped from stems
1 None lime, juice and zest
None None boiled rice, to serve

Preparation

Heat the oil in a wok or non-stick frying pan and cook the red onions and scallions for 2 mins. Add the fish, garlic, chilies, beans and curry paste and cook for 3 mins. Pour in the coconut milk and stock and bring to a boil. Season with salt and black pepper and cook over low heat for 4 mins.
Fold in the spinach and cook for 1 min. Remove from the heat. Add the basil and lime juice and zest and allow to stand for 4 mins, stirring occasionally. Serve with boiled rice.