FAST FISH CURRY

SERVES 4 PREP 15 MINS COOK 10 MINS PER SERVE 2320kj

✦ 1 tbsp olive oil

✦ 2 red onions, thinly sliced

✦ 2 kaffir lime leaves, thinly sliced

✦ 2 small red chillies, thinly sliced

✦ 2 tbsp Madras curry paste

✦ 270ml can light coconut milk

✦ ¾ cup fish stock

✦ 600g firm boneless white fish fillets, cut into 3cm pieces

✦ 1 cup frozen peas

✦ 2 tbsp brown sugar

✦ 1 tbsp fish sauce

✦ 2 cups baby spinach leaves

✦ steamed rice, lime halves, coriander sprigs, to serve

1 In a large saucepan, heat oil on high. Cook onion, lime leaves and chilli 3-4 mins until onion is tender.

2 Stir in curry paste. Cook 1 min until fragrant.

3 Add coconut milk and stock. Bring to a simmer. Add fish, stirring. Reduce heat to low and simmer, covered, 2-3 mins.

4 Stir in peas, sugar and sauce. Simmer a further 1 min.

5 Remove from heat and stir spinach through. Serve with steamed rice, coriander sprigs and lime halves.