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Print this Recipe    Thai Fish Curry

Monkfish & Prawn Thai Green Curry
4 Portions

3 Tbsp peanut or sunflower oil
Green Curry Paste
400 ml coconut milk
175 ml water
2 Tbsp Thai fish sauce
2 teaspoons palm sugar or brown sugar
4 kaffir lime leaves or 1 teaspoon lime zest
Juice of 1 lime

400g monkfish fillet, cut into 2-3 cm thick slices (flattened slightly)
12 tiger prawns, 8 shelled and 4 whole
4 baby aubergines, quartered
50g bamboo shoots (canned), shredded lengthwise
3 Tbsp fresh basil leaves

cumin and saffron rice or Jasmine rice
1 large red or green chilli, thinly sliced into rings

Heat the oil in large saucepan or wok, add the green curry paste
and fry for 5-6 minutes, until it becomes aromatic.

Add the coconut milk water, fish sauce, lime leaves and lime juice.
Leave the curry to simmer for 5 minutes.

Place the aubergines in the curry and leave them to simmer for 5
minutes. Add the prawns and monkfish to the curry and leave it
simmer for 3-5 minutes until the prawns and monkfish are cooked
through. Stir in the bamboo shoots and basil leaves, remove from
the heat and serve.

Place a ramekin of rice in the centre of each plate or bowl. Remove
the monkfish and aubergine form the curry. distribute the monkfish
peeled prawns and aubergines among the plates. Pour the curry sauce
over the seafood and aubergines. Sprinkle the chilies over the
curry and place one unshelled prawn on each serving of the rice.


Green Curry Paste
Makes: 250-300g

10-15 large green chilies, deseeded (dependent on taste)
5 garlic cloves, roughly chopped
4 Tbsp purple shallots or shallots, roughly chopped
1 Tbsp galangal or ginger, peeled and chopped finely
6 Tbsp coriander, finely chopped
2 Tbsp lemongrass, finely chopped or zest of 1 lime
1 Tbsp coriander powder
2 tsp cumin powder
1 tsp shrimp paste
1 Tbsp peanut oil or alternative oil

Place all the ingredients in a food processor and blend to a paste
consistency or grind in a mortar and pestle.

Store in a sealed jar in the refrigerator for 3 months or freeze
in portions.

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