Monkfish curryby Nancy Turner |
| Preperation time: 10 mins Cooking time: 30 mins Serves: 4 |
| Recipe Ingredients |
| 1 tbsp sunflower oil; 1 onion, finely chopped; 1 green pepper, deseeded and chopped; 1 tbsp red Thai curry paste; 400ml coconut milk; 400g monkfish, cubed; 1 tbsp Thai fish sauce; juice of 1 lime; 2 tbsp fresh chopped coriander. |
| Recipe Method |
| Heat the oil in a large pan and gently cook the
onion for 10 minutes until soft. Add the pepper and cook for a
further 5 minutes. Stir in the curry paste and cook for another minute. Add the coconut milk. Bring to the boil and then add the monkfish. Simmer gently for about 8 to 10 minutes until the fish is just firm. Add the fish sauce and lime juice. Serve with the coriander sprinkled on the top. |
| More recipes: |
| Thai fish
cakes Spicy prawn and chorizo paella Chickpea and potato curry Green bean and prawn pilaff Thai green curry soup with fried noodles |
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