Thai Fish Curry

Ingredients:

300g brown basmati rice
2 teaspoons rapeseed oil
1 onion, roughly chopped
3 garlic cloves, roughly chopped
1 tablespoons frozen chillies, chopped
4cm piece ginger, peeled and roughly chopped
1 tablespoon Thai green curry paste
1 aubergine, roughly chopped
160g frozen spinach, chopped
400ml tin reduced fat coconut milk
1 tablespoon fish sauce
1 teaspoon soy sauce
500g frozen white fish
2 limes (juice only)
4 tablespoons frozen coriander, chopped

Method:

1. Bring a large saucepan of water to the boil. Add the rice and stir together well. Return to the boil, then reduce the heat and simmer for 25 minutes.

2. In a large frying pan over medium heat, heat the oil in a large frying pan. Add the onions and fry for three to four minutes, until the onions soften and just start to colour.

3. Add in the garlic, chillies and ginger. Stir-fry for one minute, then stir in the curry paste. Add the aubergine and fry for two to three minutes, until it is just beginning to wilt.

4. Add in the spinach, coconut milk, fish and soy sauces, and bring to the boil.

5. Add the frozen fish fillets. Reduce the heat, cover and simmer gently for 15 minutes, until the fish is cooked through and the sauce has thickened slightly.

6. Stir the lime juice and half of the coriander into the curry.

7. Drain the rice, then return to the pan to steam for a few minutes. Add the remaining chopped coriander to the rice and mix well. Serve alongside the curry.

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