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Thai green curry with monkfish

  • 4servings
  • 45minutes
  • 304calories

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Source: allrecipes.co.ukReport recipe

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Nutrition Info . . .

NutrientsProteins, Lipids, Carbohydrates, Cellulose
VitaminsA, B1, B2, B3, B6, H, C, E
MineralsSelenium, Iodine, Fluorine, Chromium, Calcium, Potassium, Iron, Magnesium, Chlorine, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 2 tbsp sunflower oil

  2. 600 ml (1 pint) fish stock, preferably home-made

  3. 2 tbsp fish sauce

  4. 2 tbsp sugar

  5. 280 g (10 oz) baby new potatoes, scrubbed and halved

  6. 1 red pepper, seeded and cut into strips

  7. 500 g (1 lb 2 oz) monkfish fillets, sliced across into medallions

  8. 115 g (4 oz) small sugarsnap peas

  9. 100 ml (3 1/2 fl oz) coconut milk

  10. juice of 1 lime

  11. 1 tbsp chopped fresh coriander to garnish

  12. Green curry paste

  13. 2 tbsp finely grated fresh galangal

  14. 2 tsp finely chopped fresh lemongrass

  15. 4 lime leaves, shredded

  16. 6 tbsp finely chopped fresh coriander

  17. 6 shallots, very finely chopped

  18. 4 garlic cloves, crushed

  19. 1 tsp ground coriander

  20. 1 tsp ground cumin

  21. 1 fresh red chilli, seeded and finely chopped

  22. finely grated zest of 1 lime

Instructions Jump to Ingredients ↑

  1. Mix together all the ingredients for the green curry paste and stir in 6 tbsp water. (If you have a food processor, you can save chopping time by using the machine to chop all of the paste ingredients with the water until smooth.)

  2. Heat the oil in a non-stick pan. Add the curry paste and fry for 5 minutes, stirring frequently, until the water has evaporated and the shallots have softened and are starting to colour.

  3. Pour the fish stock and fish sauce into the pan and stir in the sugar, potatoes and red pepper. Bring to the boil, then cover and cook for about 10 minutes or until the potatoes are almost tender.

  4. Add the monkfish, sugarsnap peas and coconut milk, then cover again and cook gently for 5 minutes or until the fish will flake easily. Remove from the heat, stir in the lime juice and scatter over the coriander. Serve hot.

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