Mild Thai Green Monkfish Curry

Published on the: 19-06-2019

By Kish Fish

700g monkfish, filleted, skinned and cut into cubes
1 tablesp. oil
75g Green Thai paste
1 teasp. root ginger, grated
4 scallions, thinly sliced
1 red pepper, sliced
400ml tin of coconut milk
Salt and freshly-ground black pepper
Small handful of fresh coriander and basil, chopped
Juice of half lime

To Cook
Add the oil to a large heavy based frying pan, and warm a little, then add the paste and cook for a minute. Then stir in the ginger, scallions and peppers and coat in the paste. Pour in the coconut milk, and boil for 2 minutes, stirring from time to time.

Season the fish and add to the mixture in the pan and gently simmer for 5 minutes until the fish is beginning to flake. Add the chopped herbs and lime juice.

Serving Suggestions
Serve immediately with rice or noodles.

Chef’s Tip
Cut the fish is cut into same-sized pieces so that they will cook evenly.

Other fish you could use: Hake, haddock.