thai green curry with monkfish
 
 

Lindsey Bareham

I love cooking monkfish tail like chicken. It holds its form, stands up to strong flavours and is always moist and tender. I like to serve this lovely curry with cous cous rather than rice.

serves 2, generously, prep 20min, cook 30min

3 shallots or 1 onion
1 tbsp vegetable oil
1 tbsp Thai green curry paste
160ml can coconut cream
2-3 tbsp Thai fish sauce (nam pla)
1-2 limes
2 kaffir lime leaves
1 lemon grass stalk
200ml light chicken stock
175g green beans
450g monkfish tail fillet
big bunch of coriander

Peel and chop the shallots. Heat 1 tablespoon vegetable oil in a spacious frying pan. Add shallots and cook gently, stirring often for 5 min. Add curry paste and 2 tablespoon creamed coconut. Stir. Add 2 tablespoon fish sauce, a couple of strips of lime zest if kaffir lime leaves aren’t available and remaining coconut milk. Add the stock. Smack the lemon grass stalk with something heavy to crack and add to the pot. Simmer gently, stirring occasionally, for about 10 min. Taste and adjust the seasoning with lime juice and fish sauce. Trim the French beans and halve.

Remove any trace of the slimy membrane covering the monkfish and cut into kebab size pieces. Stir in half the chopped coriander (stalks are fine) and the beans. Cook for a couple of minutes and add the fish. Cook steadily for about 10 minutes or until the fish is just cooked through. Stir in the rest of the coriander and Thai basil, if you have some, and serve. The curry reheats perfectly. Serve with cous cous or basmati rice.