Thai monkfish and prawn curry

How to make Thai monkfish and prawn curry recipe

Serves 4

Preparation time 10 minutes, Cooking time 8 minutes

Ingredients:
3 tablespoons Thai green curry paste
400 ml (14 fl oz) can coconut milk
1 lemon grass stalk (optional), halved lengthwise
2 kaffir lime leaves (fresh or dried, optional)
1 tablespoon soft brown sugar
300 g (10 oz) monkfish or cod loins, cubed
50 g (2 oz) green beans, trimmed
12 raw peeled tiger prawns
2–3 tablespoons Thai fish sauce
2 tablespoons fresh lime juice
To garnish
fresh coriander sprigs
sliced green chillies

Method:
Put the curry paste and coconut milk in a saucepan. Bruise the lemon grass stalk, by bashing with a rolling pin, and add it to the pan with lime leaves, if using, and sugar. Bring to the boil, then add the monkfish. Simmer gently for 2 minutes, then add the beans and cook for a further 2 minutes or until the fish is cooked through.

Stir in the prawns, fish sauce and lime juice and cook for 2–5 minutes until the prawns turn pink and are cooked through.

Transfer the curry to a warm serving dish and top with coriander sprigs and chilli slices. Serve with plain boiled rice.

For Malaysian monkfish & prawn curry, heat 2 tablespoons sunflower oil in a saucepan, add 2 thinly sliced onions and fry gently until softened.

Replace the curry paste with 2 tablespoons lemon grass paste, 1 tablespoon garlic paste, 1 deseeded and diced red chilli, 4 cm (1¾ inch) piece of fresh root ginger, peeled and grated, 1 teaspoon turmeric, 1 cinnamon stick and 2 star anise and add to the onions with the coconut milk, lemon grass and lime leaves, if using, sugar and salt. Continue as above.

Thai monkfish and prawn curry