FAST FISH CURRY SERVES 4 PREP 10 MINS COOK 15 MINS
• 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, coriander sprigs, lime halves, 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.