Mango adds sweetness to this vibrant fish curry.
- Cook the coconut cream and curry paste in a deep frying pan over a medium-high heat for 5 minutes.
- Add the coconut milk, fish sauce, sugar and four lime leaves. Bring to the boil. Reduce the heat to medium. Simmer for 10 minutes.
- Stir through the fish. Reduce the heat to medium-low. Cover and cook for 6 minutes or until the fish flakes with a fork.
- Meanwhile, cut the remaining lime leaves lengthways into thin strips, discarding the tough central stem. Add the lime juice, sliced lime leaves and baby spinach. Stir through until the spinach just wilts. Remove from the heat. Stir the mango through the curry. Serve with the rice.
You may need it
Mixing Bowl Set
Surface Utensil Holder
Kitchen Utensil Set