Monkfish in a Mild Thai Green Curry Sauce


  • 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


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.