Thursday, 27 September 2007

Thai Green Monk Fish Curry

Monk fish is an ideal fish for most types of curry as its tougher than most supermarket bought fish. In many cases it can just be substituted for chicken to varying success. The fish itself does not have an overbearing flavour so it tends to absorb the taste from the dish.

1 Monkfish skinned and cubed
1 red pepper
1 green pepper
100g mange tout (halved)
2 tbsp thai green curry paste
1 can of coconut milk
1 bay leaf
1 tbsp fish sauce
1 small chilli (chopped) (optional)
bunch of coriander (roughly chopped)
1-2 tbsp olive oil

1) Heat the olive oil in a large frying pan until hot. Add in the chopped chilli and fry for a minute. Then add in the rest of the vegetables and fry for a further 3-5 mins until they have softened.

2) Add in all the thai green curry paste, stir thoroughly. Then add the coconut milk, bay leaf and fish sauce. Bring the sauce to the boil.

3) When it reaches boiling point add in the monk fish turn down the heat and simmer for ten minutes or until the fish is cooked. Remove the bay leaf and serve with rice or noodles (or as in our case both).