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 Thai fish curry classic tastes even more epic paired with perfectly poached white fish such as barramundi, snapper or seabass.
Super Green Thai Fish Curry
1 tbsp vegetable oil
Marion’s Kitchen Thai Green Curry meal kit, which includes:
– THAI GREEN CURRY PASTE
– COCONUT MILK
– DRIED THAI HERBS & CHILLI
– BAMBOO SHOOTS
400g (14 oz) baby spinach
500g (1 lb) fish fillets, cut into bite-sized pieces (try cod, snapper or barramundi)
fresh Thai basil leaves, to serve
finely sliced red chilli, to serve
- 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.
- 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.
- Transfer to a serving bowl and top with basil and chilli.
