green thai fish curry

Serves: 4

Ingredients:
1 bunch coriander
3 green chilies, trimmed
6 spring onions, trimmed
1 small piece fresh root ginger, peeled and chopped
2 lemongrass stalks, trimmed and chopped
3 garlic cloves
1 teaspoon ground cumin
1 teaspoon ground coriander
1 teaspoon olive oil
200g green beans, trimmed
2 cups reduced  fat coconut milk
2 skinless salmon fillets, about 260g, cut into chunks (or firm white fish)
200g cooked jumbo prawns
1 cup baby spinach leaves
2 limes, finely grated zest and juice

Method:
reserve a few leaves of coriander for garnish and then place the remainder, including stalks, into a food processor. add the green chillies, spring onion, root ginger, lemongrass, garlic, ground cumin and coriander. blitz to a coarse paste.
heat the oil in a wok or large saucepan, add the green beans and stir fry for 2–3 minutes. add the curry paste, coconut milk, and salmon. bring to the boil, cover and simmer for 5 minutes.
scatter over the prawns, baby spinach and lime zest.
serve with extra lime wedges to squeeze over.