Fish curry with spinach
Pour the coconut milk into a pan and mix in the curry paste. Start with 2 to 3 tablespoons of curry paste. If you like your food spicy, you can always add some extra curry paste at the end.
Add a little water if the sauce is too thick. It needs to have the consistency of a thick soup.
Divide the fish into portions and place them in the sauce. Season with some salt and pepper. Place the spinach leaves on top, cover the pan with a lid and allow the dish to simmer for five minutes on high heat.
- 10.5 oz./300 g white fish, such as wolffish or cod
- 10.5 oz./300 g spinach
- ½ to ¾ can coconut milk (200 to 300 ml)
- 3 to 4 tablespoons green curry paste