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Monkfish in a Mild Thai Green Curry Sauce

A perfect dish for a dinner party - it looks and tastes really great and is easy to prepare.
4 people
20 min

Ingredients

  • 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
Main
  • 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

Method

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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.

Method

Copy Text

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.