Thai curry is a global favorite, and it’s not hard to see why. Most dishes are creamy, aromatic, spicy, a little sweet, and delicious with plant-based ingredients like tofu and vegetables.
this time one made from curry paste, spinach, and coconut milk. It’s a gentle cooking method that keeps the fish tender and flaky, and it dirties just one skillet (plus a blender) in the process.
Heat a large saucepan over medium heat. Add the oil, the green curry paste (you may need to use more or less oil depending on your paste) and turmeric and stir-fry for around 1 minute until fragrant.
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