Ingredients:

500g snapper (or white fish of choice) – cut into large cubes
1 tin (114g) Massaman curry paste (I love the maesri brand)
400ml coconut cream
4 medium potatoes – peeled and cubed
1 eggpant – cubed
1 spanish onion – sliced
2 cloves of garlic – crushed
200g baby spinach
5 spring onions – finely sliced
1/2 cup fresh coriander, roughly chopped
EVOO
1 teaspoon salt
1/4 teaspoon cracked black pepper
2 tablespoons crushed peanuts or cashews to serve (optional)

Rice:
1 – 1.5 cups of boiled rice to serve with

Method:

• Pop a sauté pan on medium heat with some oil. Sauté onions until softened and add garlic. Stir for a minute until fragrant.
• Stir in curry paste, potatoes, eggplant and coconut cream. Bring to the boil and reduce heat to low and simmer with lid on until potato and eggplant cooked.
• Pop fish in pan topped with baby spinach, coriander and shallots. Season with S&P and cook for approximately 7-10 minutes or until fish cooked through.
• Serve with some crushed nuts of choice on top (optional), additional coriander leaves and spring onions with a side of boiled rice.

Tips:

• Swap the fish for chicken, a slow cut beef like chuck of gravy beef.
• Use any fish of choice such as salmon, ling, basa.
• Great to have as a dipping sauce, in salads, stir fry’s, noodle dishes etc…

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