A hearty fish stew filled with the flavours of Thai Red Curry. Perfect for any night of the week and ready in under 30 minutes.
In a wok or sauce pan whisk together coconut milk, red curry paste, lemongrass, brown sugar and fish sauce over medium heat.
Add broccoli, carrots and other vegetables, cover and cook for 10 minutes (or until vegetables are tender).
Add fish, thai basil and spinach and cook for another 5-10 minutes or until fish is no longer translucent.
Serve with basmati rice and lime wedges.