Tomato, Spinach and Fish Curry

A quick Thai-inspired curry with whiting, fresh tomatoes, and baby spinach leaves, simmered until tender and finished with coriander.

Healthy Quick Fish Seafood Curry Low Carb

Estimated Nutrition

Calories

425.2

kcal / serving

425.2 kcal total

Carbs

8.4g

per serving

8.4 g total

Fat

29.5g

per serving

29.5 g total

Protein

31.8g

per serving

31.8 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

CondimentsSauces

Thai Red Curry Paste

Liquids

Water

hot, splash

NutsSeeds

clove

Garlic

chopped

tbsp

Coriander

chopped fresh

OilsFats

Olive Oil

Seafood

150

Whiting

skinned and chopped

Vegetables

0.5

piece

Onion

finely sliced

piece

Tomato

chopped

Baby Spinach

small handful leaves

Method

Heat olive oil in a saucepan and fry the onion for 3 to 4 minutes until soft.

Add garlic and Thai red curry paste and fry for 1 minute.

Add the tomato and a splash of hot water then simmer for 3 minutes.

Add the 150g of whiting and cook for 1 to 2 minutes until cooked through.

Stir in the spinach leaves and chopped coriander.

Spoon the curry onto a plate and serve.