Ingredients

• 300g/10½oz brown basmati rice
• 2 tsp rapeseed oil
• 1 onion
• roughly chopped
• 3 garlic cloves
• roughly chopped
• 1 tbsp frozen chopped chillies
• 4cm piece ginger
• peeled and roughly chopped
• 1 tbsp Thai green curry paste
• 1 aubergine
• roughly chopped
• 160g /5½oz frozen chopped spinach
• 400ml tin reduced fat coconut milk
• 1 tbsp fish sauce
• 1 tsp soy sauce
• 500g/1lb 2oz frozen white fish
• 2 limes
• juice only
• 4 tbsp frozen chopped coriander

Directions

• Bring a large saucepan of water to the boil. Add the rice and stir well then return to the boil. Reduce the heat and simmer for 25 minutes.
• Heat the oil in a large frying pan over a medium heat. Add the onions and fry for 3–4 minutes until softening and just starting to colour.
• Add the garlic
• chillies and ginger and stir-fry for 1 minute then stir in curry paste. Add the aubergine and fry for 2–3 minutes until just beginning to wilt.
• Add the spinach
• coconut milk
• fish and soy sauces and bring to the boil.
• Add the frozen fish fillets
• reduce the heat
• cover and simmer gently for 15 minutes until the fish is cooked through and the sauce has thickened slightly.
• Stir the lime juice and half of the coriander into the curry.
• Drain the rice and return to the pan to steam for a few minutes then add the remaining chopped coriander to the rice and mix well. Serve alongside the curry.