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Bookmark Recipe

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

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

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.