- 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
Monkfish in a Mild Thai Green Curry Sauce
4 people
20 min
Ingredients
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
Copy TextAdd 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 TextAdd 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.
