Thai fish curry recipe
 Frozen fish is cheap and easy. Use it in Eat Well for Less' simple Thai fish curry for a delicious, budget meal. Each serving provides 519 kcal, 32.5 protein, 62g carbohydrates (of which 6.5g sugars), 14g fat (of which 7.5g saturates), 7g fibre and 1.7g salt. 300g/10½oz brown basmati rice 2 tsp rapeseed oil1 onion, roughly chopped3 garlic cloves, roughly chopped1 tbsp frozen chopped chillies4cm piece ginger, peeled and roughly chopped1 tbsp Thai green curry paste1 aubergine, roughly chopped160g /5½oz frozen chopped spinach400ml tin reduced fat coconut milk1 tbsp fish sauce1 tsp soy sauce 500g/1lb 2oz frozen white fish2 limes, juice only4 tbsp frozen chopped coriander 300g/10½oz brown basmati rice 2 tsp rapeseed oil 1 onion, roughly chopped 3 garlic cloves, roughly chopped 1 tbsp frozen chopped chillies 4cm piece ginger, peeled and roughly chopped 1 tbsp Thai green curry paste 1 aubergine, roughly chopped 160g /5½oz frozen chopped spinach 400ml tin reduced fat coconut milk 1 tbsp fish sauce 1 tsp soy sauce 500g/1lb 2oz frozen white fish 2 limes, juice only 4 tbsp frozen chopped coriander Method Bring a large saucepan of water to the boil. Add the rice and stir well then return to the boil. Reduce the heat and simmer for 25 minutes. Heat the oil in a large frying pan over a medium heat. Add the onions and fry for 3–4 minutes until softening and just starting to colour. Add the garlic, chillies and ginger and stir-fry for 1 minute then stir in curry paste. Add the aubergine and fry for 2–3 minutes until just beginning to wilt.Add the spinach, coconut milk, fish and soy sauces and bring to the boil. Add the frozen fish fillets, reduce the heat, cover and simmer gently for 15 minutes until the fish is cooked through and the sauce has thickened slightly. Stir the lime juice and half of the coriander into the curry.Drain the rice and return to the pan to steam for a few minutes then add the remaining chopped coriander to the rice and mix well. Serve alongside the curry. Bring a large saucepan of water to the boil. Add the rice and stir well then return to the boil. Reduce the heat and simmer for 25 minutes. Bring a large saucepan of water to the boil. Add the rice and stir well then return to the boil. Reduce the heat and simmer for 25 minutes. Heat the oil in a large frying pan over a medium heat. Add the onions and fry for 3–4 minutes until softening and just starting to colour. Heat the oil in a large frying pan over a medium heat. Add the onions and fry for 3–4 minutes until softening and just starting to colour. Add the garlic, chillies and ginger and stir-fry for 1 minute then stir in curry paste. Add the aubergine and fry for 2–3 minutes until just beginning to wilt. Add the garlic, chillies and ginger and stir-fry for 1 minute then stir in curry paste. Add the aubergine and fry for 2–3 minutes until just beginning to wilt. Add the spinach, coconut milk, fish and soy sauces and bring to the boil. Add the spinach, coconut milk, fish and soy sauces and bring to the boil. Add the frozen fish fillets, reduce the heat, cover and simmer gently for 15 minutes until the fish is cooked through and the sauce has thickened slightly. Add the frozen fish fillets, reduce the heat, cover and simmer gently for 15 minutes until the fish is cooked through and the sauce has thickened slightly. Stir the lime juice and half of the coriander into the curry. Stir the lime juice and half of the coriander into the curry. Drain the rice and return to the pan to steam for a few minutes then add the remaining chopped coriander to the rice and mix well. Serve alongside the curry. Drain the rice and return to the pan to steam for a few minutes then add the remaining chopped coriander to the rice and mix well. Serve alongside the curry.