Green Monkfish & Prawn Curry

This would have to be the most famous Thai curry. In the last decade it has appeared on many chefs menus and regularly appears in the home meal. Thai Green Curry is most commonly used with chicken but monkfish makes a delicious alternative. It is best to make your own curry paste. This may seem time consuming but remember it will last 3 months in the fridge. A good shop bought curry paste though always makes a good alternative as long as you add a little fresh finely chopped coriander with it.

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4 Portions

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Prep: 15 minutes (excluding making curry paste)
Cook: 20 minutes

Ingredients

Curry Sauce

3 tbsp peanut or sunflower oil
Green Curry Paste (see recipe)
400ml coconut milk
175ml 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

Seafood and Vegetables

400g monkfish fillet, cut into 2-3 cm thick slices (flattened slightly with the side of a knife)
12 tiger prawns, 8 shelled and 4 whole
4 baby aubergines, quartered
50g bamboo shoots (canned), shredded lenghtwise
12 fresh Thai basil leaves
3 tbsp of coriande, finely chopped

To Serve

Cumin and Saffron Rice or Jasmine rice
1 large red or green chilli, thinly sliced into rings

Method

Curry Sauce: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.
Seafood and Vegetables: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.
To 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 chillies over the curry and place one unshelled prawn on each serving of the rice.