recipeName: green thai fish curry
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
steps: 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.
NER: coriander green chilies spring onions root ginger lemongrass garlic cumin coriander olive oil green beans coconut milk salmon fillets mbo prawns baby spinach leaves limes zest juice