Thai green fish curry recipe
 A ridiculously quick and simple Thai green curry with plenty of veg and flaky white fish. Serve with steamed rice for a nourishing midweek meal for two. For this recipe you will need a blender. Each serving provides 361 kcal, 33g protein, 9.3g carbohydrates (of which 6.1g sugars), 20g fat (of which 12g saturates), 6.6g fibre and 1.1g salt. 1 tbsp rapeseed oil or olive oil2 tbsp Thai green curry paste30g/1oz ginger, grated2 garlic cloves, grated200ml reduced-fat coconut milklarge handful baby leaf spinach bunch coriander, leaves and stalks separated, both roughly chopped250g/9oz cod, or any firm white fish, cut into 2cm/¾in cubes150g/5½oz Tenderstem or purple sprouting broccoli, sliced100g/3½oz mangetout or green beans1 tsp fish sauce1 lime, juice only1 green chilli, thinly sliced2 spring onions, slicedsteamed rice, to serve 1 tbsp rapeseed oil or olive oil 2 tbsp Thai green curry paste 30g/1oz ginger, grated 2 garlic cloves, grated 200ml reduced-fat coconut milk large handful baby leaf spinach bunch coriander, leaves and stalks separated, both roughly chopped 250g/9oz cod, or any firm white fish, cut into 2cm/¾in cubes 150g/5½oz Tenderstem or purple sprouting broccoli, sliced 100g/3½oz mangetout or green beans 1 tsp fish sauce 1 lime, juice only 1 green chilli, thinly sliced 2 spring onions, sliced steamed rice, to serve Method Heat the oil in a wok or deep frying pan over a medium heat, then add the curry paste, ginger and garlic and fry gently for 1–2 minutes. Meanwhile, pour the coconut milk into a blender, add the spinach, coriander stalks and 100ml/3½fl oz water and blend until smooth.Pour the coconut and spinach mixture into the pan, bring to a simmer, then add the fish and vegetables. Simmer gently for 4–5 minutes until the cod is cooked and flakes easily. Gently stir in the fish sauce and lime juice, taking care not to break up the fish.Serve with steamed rice and top with the chilli, spring onions and chopped coriander leaves. Heat the oil in a wok or deep frying pan over a medium heat, then add the curry paste, ginger and garlic and fry gently for 1–2 minutes. Heat the oil in a wok or deep frying pan over a medium heat, then add the curry paste, ginger and garlic and fry gently for 1–2 minutes. Meanwhile, pour the coconut milk into a blender, add the spinach, coriander stalks and 100ml/3½fl oz water and blend until smooth. Meanwhile, pour the coconut milk into a blender, add the spinach, coriander stalks and 100ml/3½fl oz water and blend until smooth. Pour the coconut and spinach mixture into the pan, bring to a simmer, then add the fish and vegetables. Simmer gently for 4–5 minutes until the cod is cooked and flakes easily. Gently stir in the fish sauce and lime juice, taking care not to break up the fish. Pour the coconut and spinach mixture into the pan, bring to a simmer, then add the fish and vegetables. Simmer gently for 4–5 minutes until the cod is cooked and flakes easily. Gently stir in the fish sauce and lime juice, taking care not to break up the fish. Serve with steamed rice and top with the chilli, spring onions and chopped coriander leaves. Serve with steamed rice and top with the chilli, spring onions and chopped coriander leaves.