Thai Green Monkfish and Prawn Curry

Thai flavourings, including green chillies and aromatic kaffir lime leaves, make a fragrant seafood curry
Thai Green Monkfish and Prawn Curry
  • Rating:
  • Serves: 6
  • Cook Time: 15 minutes
  • Prep Time: 15 minutes
  • Effort: easy

Ingredients

Main

  • 2 tbsp sunflower oil
  • 2-3 tbsp green curry paste
  • 400ml tin coconut milk
  • 300 ml water
  • 1 tbsp fish sauce
  • 1 tbsp palm sugar or dark brown sugar
  • 6 lime leaves
  • 6 new potatoes, halved
  • 24 prawns, raw and headless
  • 700 g monkfish, cubed
  • 225 g bamboo shoots
  • salt
  • 1 small bunch basil
  • 1 green chilli, sliced

Method

1. Heat the oil in a casserole dish. Add the green curry paste and fry, stirring, for 5 minutes, until it smells aromatic.

2. Add the coconut milk, water, fish sauce, palm sugar, lime leaves and new potatoes. Stirring, bring to the boil. Reduce heat and simmer for 10 minutes until the potatoes are tender.

3. Add the prawns, monkfish and bamboo shoots. Season to taste with salt. Simmer for 5-10 minutes until the prawns and monkfish are cooked.

4. Stir in the shredded basil, sprinkle with green chilli and serve.

Rate This Recipe

1
2
3
4
5