Thai Monkfish Curry
Thai Monkfish Curry



  • 2 tbsp oil
  • 6 Thai shallots, finely sliced
  • 3 crushed garlic cloves
  • 40g grated ginger
  • 4 chopped lemongrass stalks (tender part only)
  • 6 shredded kaffir lime leaves
  • 3 green chillies, deseeded and finely chopped
  • 600ml coconut milk
  • 4 tbsp chopped coriander leaves
  • 600g monkfish tail chunks
  • 200g tinned water chestnuts, drained
  • 2 tbsp Thai fish sauce
  • 1 lime, juice only
  • Cooked jasmine rice, to serve
  • Heat the oil in a wok until just smoking, then stir-fry the garlic, ginger, lemongrass, shallots, lime leaves and chillies for 3 mins. Stir in the coconut milk and cook for 4 mins or until slightly reduced. Season.
  • Add the water chestnuts, coriander and monkfish chunks and cook for 5 mins or until the fish is cooked through. Stir in the fish sauce and lime juice, season again to taste, then serve with jasmine rice.
30 mins
4 serving

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