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Fish Curry

Recipe By: Healthy Luxe

INGREDIENTS

1 tbsp olive oil

6 shallots, chopped

20 fresh curry leaves

1 tbsp grated ginger

1 tsp grated turmeric (or 1/4 tsp turmeric powder)

2 sachets (45 grams) Thai Green curry paste

400 ml Spiral Organic Coconut Milk

1 small head of broccoli, broken into small florets

1 large zucchini, julienned

280 grams wild caught red snapper (or tofu for a vegetarian option), cut into bite sized pieces

2 cups cooked brown rice

Handful fresh coriander and bean sprouts (to garnish), optiona

METHOD

Gently heat olive oil in heavy based pan. Braise shallots and curry leaves for approx. 5 minutes.

Add ginger, turmeric and curry paste. Stir over low heat for 1-2 minutes. Stir in coconut milk, then add broccoli and zucchini.Simmer for 2-3 minutes.

Add fish and simmer a further 3-4 minutes, or until vegetables are tender and fish is cooked through.

Serve with brown rice and garnish with coriander and bean sprouts

SPIRAL FOODS