Green fish curry with mango

Mango adds sweetness to this vibrant fish curry.

Recipe «Green fish curry with mango» presented in category Recipes / Fish, to prepare this dish you will need no more 25 minutes. To make this dish at home by prescription from the author Gomer would need: 140ml coconut cream, 1-2 tbsp Thai green curry paste, 400ml can light coconut milk, 1 tbsp fish sauce, 2 tsp brown sugar , 8 kaffir lime leaves, 500g ling fillets , cut into 4cm chunks, 1 tbsp lime juice , 50g baby spinach leaves, 1 large mango, cheeks and skin removed, thinly sliced, Steamed white rice, to serve.

Ingredients:

• 140ml coconut cream 
• 1-2 tbsp Thai green curry paste 
• 400ml can light coconut milk 
• 1 tbsp fish sauce 
• 2 tsp brown sugar 
• 8 kaffir lime leaves 
• 500g ling fillets , cut into 4cm chunks 
• 1 tbsp lime juice 
• 50g baby spinach leaves 
• 1 large mango, cheeks and skin removed, thinly sliced 
• Steamed white rice, to serve 

Instructions

1. Cook the coconut cream and curry paste in a deep frying pan over a medium-high heat for 5 minutes.
2. Add the coconut milk, fish sauce, sugar and four lime leaves. Bring to the boil. Reduce the heat to medium. Simmer for 10 minutes.
3. Stir through the fish. Reduce the heat to medium-low. Cover and cook for 6 minutes or until the fish flakes with a fork.
4. 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.