thai green curry with monkfish
How to make thai green curry with monkfish recipe
Serves 4
Total cooking time 30 minutes
Ingredients:
2 tablespoons Thai green curry paste
handful of chopped fresh coriander
1 tablespoon vegetable oil
300 ml (½ pint) fish or chicken stock
400 ml (14 fl oz) coconut milk
2 tablespoons fish sauce
2 teaspoons soft brown sugar
500 g (1 lb) skinless monkfish fillet, cut into 2.5 cm (1 inch) cubes
75 g (3 oz) cherry tomatoes, halved
handful of chopped basil, to garnish
Method:
Put the Thai green curry paste and coriander in a mini food processor and whizz to a smooth paste.
Heat the oil in a large saucepan. Add the curry paste and stir around the pan for 3–5 minutes until the oil starts to separate. Pour over the stock and coconut milk and bring to the boil. Add the fish sauce and sugar and leave to simmer for 10 minutes.
Stir in the monkfish and tomatoes and cook for a further 7–10 minutes until just cooked through. Scatter over the basil and serve.
For monkfish & bean curry, heat 2 tablespoons vegetable oil in a large saucepan. Add 2 tablespoons Thai green curry paste and cook for 3 minutes until the oil starts to separate.
Pour over 300 ml (½ pint) fish or chicken stock, 400 ml (14 fl oz) coconut milk, 2 tablespoons fish sauce and 2 teaspoons soft brown sugar. Simmer for 10 minutes.
Add 150 g (5 oz) green beans and cook for 1–2 minutes. Stir in 500 g (1 lb) skinless monkfish fillet, cut into 2.5 cm (1 inch) cubes, and cook for 3–5 minutes. Scatter over a handful of basil leaves to serve. Total cooking time 20 minutes.
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| thai green curry with monkfish |
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