Monkfish Thai Curry



700g Monkfish cut into cubes

1 tbsp oil

75g Green Thai paste

1 tsb root ginger

4 Scallions sliced

1 Red pepper sliced

400ml Coconut Milk

Salt & Pepper

Juice half lime

Handful chopped coriander & lime


Add oil to pan, cook paste for 1 min, stir in ginger, scallions & peppers.

Pour in coconut milk, boil for 2 mins.

Add fish, simmer for 5 mins, add herbs & juice of lime.

Serve with rice or noodles.

*Note: Hake or haddock could be used in place of Monkfish.


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