September 23, 2018
Comfort Food, Dinner, Curries,
Fish, Snapper, Vegetables, Onions, Spinach, Asian, Budget-Friendly, Easy/Beginner Cooking, Quick Meals, Entertaining, Winter, Weeknight Meals, Stove Top, No Eggs, Non-Dairy more
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"During a clean up of the filing cabinet I came across a file filled with pages of recipes from magazines, newspapers and such and some we had tried and I put comments on for this one the comment was very nice and enjoyed by all 1982."
In a large saucepan, heat oil on high and cook onion, lime leaves and chilli for 3 to 4 minutes until onion is tender and then stir in curry paste and cook 1 minute until fragrant.
Add coconut milk and stock and bring to a simmer and then add fish, stirring and reduce heat to low and simmer, covered for 2 to 3 minutes.
Stir in peas, sugar and sauce and simmer for a further 1 minute.
Remove from heat and stir in spinach through and serve with steamed rice, coriander sprigs and lime wedges.
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