Directions
- 1Finely slice the shallots and half the chillies.
- 2Pick most of the Thai basil leaves, reserving a few for later.
- 3Toss the shallots, chillies and basil together and set aside.
- 4Blend half the coconut milk with the spinach and coriander until completely smooth and vividly green.
- 5Add a splash of the bone broth if needed to help it blend.
- 6Heat the remaining coconut milk in a wide pan over a medium heat.
- 7Cook for 5 to 7 minutes until the fat starts to split and it smells rich and aromatic.
- 8Stir in the curry paste and cook for 5 minutes until darker and fragrant.
- 9Add the sugar and cook for 2 minutes until lightly caramelised, then deglaze with half the fish sauce.
- 10Pour in the spinach liquid and the remaining bone broth and bring to a gentle simmer.
- 11Add the cod and cook for 5 to 8 minutes until just cooked through and flaky.
- 12Season with lime juice and the remaining fish sauce, then stir through the reserved Thai basil leaves.
- 13Divide the rice between bowls, top with the cod and spoon over the green curry sauce.
- 14Finish with the shallot salad just before serving.
Ingredients
- 400 g cod loin
- 2 shallots, finely sliced
- 4 Thai red chillies, thinly sliced
- 1 handful fresh Thai basil leaves
- 400 ml light coconut milk
- 70 g Thai green curry paste
- 1 tbsp sugar
- 3 tbsp fish sauce
- 400 ml chicken bone broth
- 150 g spinach
- 30 g fresh coriander
- 2 Juice limes
- 300 g cooked jasmine rice
Equipment
wide pan
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