One Pan Fish Curry
1 tablespoon extra virgin olive oil
1 teaspoon grated ginger
2 cloves garlic, minced
1 tsp chopped lemongrass
1 medium capsicum, sliced
1/2 medium eggplant, diced
1 tablespoon yellow curry paste
1 teaspoon peanut butter
2 teaspoons brown sugar
1/2 lime, juiced
1/2 tin light coconut milk (200mL)
1/4 cup vegetable stock
1 handful baby spinach leave
Cooked basmati rice, to serve
ingredients
METhod
1. Heat a medium fry pan over medium - high heat. Add oil, garlic & ginger. Fry until softened.
2. Add eggplant and capsicum. Pan fry for 3-4 minutes until starting to brown. Stir through curry paste and peanut butter.
3. Add coconut milk and stock. Stir through and bring to a boil. Reduce heat and simmer for 5 minutes. Stir through lime juice and brown sugar.
4.Add fish fillets to the pan and cook for a further 10 minutes until fish is cooked through and vegetables are tender.
5. Serve with cooked basmati rice and top with fresh coriander leaves & crush peanuts or cashews.
