INGREDIENTS
- 1 tbsp butter
- 1/2 onion sliced
- 1 tbsp curry paste
- 2 cloves garlic minced
- 1 inch minced ginger
- 1 cup chicken stock
- 1 cup purée tomato
- 1/3 cup coconut milk
- handful of spinach
- cooked rice on side
INSTRUCTIONS
- Place large skillet over high heat. Once hot, add butter and onion. Sauté for 5-10 min until browned. Add garlic and ginger.
- Pour in chicken stock and tomato purée and bring to simmer.
- Add in cod. Let simmer until cooked through, 5-10 min. Add spinach and cook until wilted, another 2-3 min.
- Taste and adjust ingredients if need be. Add more coconut milk for more fat, simmer more for thicker sauce, add more tomato purée for more tomato taste/tang. Add chicken stock to loosen up!
- Plate on its own or with some cooked rice! So good!