Thai Monkfish Curry
Back home
1 min read

Thai Monkfish Curry

Thai Monkfish Curry

Ingredients

Method

  • 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

Do you know your wine personality? If your answer is no, take our quiz to find out which wines to pick up next and build your box!

Build my box