Thai Red Monkfish Curry
A wholesome dish that is easy to make
- 4 people
- 30 minutes
- This is a very interchangeable dish, you can swap out any of the veg for the veg you prefer and you can make this dish as spicy as you desire by adding chilis etc.
- 250g basmati rice, well rinsed
- 1 tbsp rapeseed oil
- 2 shallots or onions peeled and finely sliced
- 3 tbsp Thai red curry paste
- 400ml coconut milk / or low fat coconut milk
- 200ml vegetable stock
- Juice of 2 limes
- 1 tbsp Thai fish sauce
- 1 tsp brown sugar
- 1 courgette
- 1 whole yellow pepper
- 800g of Monkfish
- Good handful of basil and coriander leaves
If you try this out tag us on instagram or facebook @quinlansfish
- Measure out the basmati rice, place over a medium–high heat with the lid on for about 15 minutes until all the water has been absorbed and the rice is cooked through. Take off the heat, fluff up with a fork and place the lid back on until you are ready to serve.
- While the rice is cooking, heat the oil in a separate cooking pot over a medium–high heat and add the shallots /onions/ Fry for 3–4 minutes until softened. Add the red curry paste and fry for a further minute or so, stirring to coat the shallots.
- Pour in the coconut milk and vegetable stock and bring to a steady boil, simmering for 8–10 minutes. Add the lime juice, fish sauce and brown sugar. Stir in the sugar, the chopped courgette and pepper and simmer for 3 minutes.
- Add in the Monkfish pieces and simmer for 5 minutes until just cooked.
- Stir through some of the basil and coriander leaves before serving the curry in bowls over rice. Garnish with the last few basil and coriander leaves.
– When buying the monkfish in store ask any of our skilled fishmongers to skin the monkfish and chop it up in to bite sized chunks this will make your prep very easy.
– When buying our monkfish online add a note in the ‘additional notes’ section on how you would like us to prepare your fish