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

Preparation

1. 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.
2. 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.
3. scatter over the prawns, baby spinach and lime zest.
4. serve with extra lime wedges to squeeze over.