Zingy flavourfor fish curry

Try this Thai green fish curry made with fresh fish pie mix by Sainsbury’s. The ready prepared fish pie mix is available on the shelf and also at the fish counter.

Thai green fish curry

250g long grain rice by Sainsbury’s

1 tablespoon olive oil by Sainsbury’s

3 tablespoons green Thai curry paste by Sainsbury’s

½ x 31g pack fresh coriander by Sainsbury’s, washed, stalks finely chopped and leaves picked

200g pack fine green beans by Sainsbury’s

1 red chilli, washed and chopped

500ml stock, made with 1 fish stock cube by Sainsbury’s

1 teaspoon fish sauce

320g bag fresh fish pie mix by Sainsbury’s

½ x 260g pack young spinach by Sainsbury’s

400ml tin light coconut milk

Juice of 1 lemon

1. Put rice in a pan with 500ml cold water. Bring to boil, then turn down to a simmer and cover, for 14 minutes. 2.Heat oil in large pan. Add curry paste, coriander stalks, green beans and most of chilli and cook at low heat for 5 minutes. Pour in fish stock. Bring to gentle simmer, then add fish sauce. Cook for further five minutes. 3. Stir in fish pie mix and cook for 1 minute. Add spinach and coconut milk. Cook gently for 2 minutes. Stir in lemon juice and most of coriander leaves. Garnish with remaining coriander and chilli. Serve with rice.