Ingredients
- 80 g shallot
- 4 garlic cloves
- 30 g fresh root ginger
- 30 g neutral oil
- 3 tsp red curry paste
- 300 g coconut milk
- 1 tsp vegetable stock paste, homemade
- ½ tsp ground black pepper
- 300 g sweet potato
- 25 g lime juice, freshly squeezed
- 2 Tbsp light brown sugar
- 250 g water
- 1 tsp fine sea salt
- 450 g white fish fillets, skinless
- 200 g cherry tomatoes
- 50 g fresh baby spinach
- 5 g coriander leaves
- 1 red chilli
- 1 lime
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