Monkfish Curry With Lemongrass And Lime Leaf
This aromatic monkfish curry is a vibrant and flavorful dish that combines tender monkfish with a blend of fragrant Thai herbs and spices. The velvety coconut milk base enhances the delicate flavors of the fish, while the combination of lemongrass, lime leaves, and green chilies provides a zesty and aromatic kick. Served alongside fragrant Thai jasmine rice infused with lemongrass, this dish is a delightful balance of textures and flavors that will transport your taste buds to the bustling streets of Thailand.
— Constant Cookbook
Ingredients
- 2 tbsp vegetable oil
- 6 shallots
- 3 garlic
- 40g/1½oz ginger
- 4 lemongrass
- 6 lime leaves
- 2-3 green chillies
- 600ml/1pt coconut milk
- 4 tbsp chopped fresh coriander
- 600g/1lb 5oz monkfish
- 200g/7oz tinned water chestnuts
- 2 tbsp Thai fish sauce
- 1 lime
- 4 tbsp Thai basil
- 250g/9oz Thai jasmine rice
- 500ml/17½fl oz water
- 1 lemongrass
Instructions
- For the monkfish curry, heat the oil in a large wok until smoking and stir-fry the shallots, garlic, ginger, lemongrass, lime leaves and green chillies for 2-3 minutes. Stir in the coconut milk and continue to cook for 3-4 minutes, or until the volume of the liquid has reduced slightly.
- Add the coriander, monkfish and water chestnuts and continue to cook for 3-4 minutes, or until the fish is cooked through. Stir in the fish sauce and lime juice.
- Meanwhile, for the Thai jasmine rice, place the rice and lemongrass stalk into a saucepan, cover with the water and simmer gently for 12-15 minutes, or until the rice has absorbed all of the water and is tender. Remove the pan from the heat and set aside for 5 minutes.
- To serve, spoon some of the Thai jasmine rice onto each of 4 serving plates. Spoon some monkfish curry on top and sprinkle over the Thai basil leaves.
Cook Time
30M
Prep Time
PT30M
Yield
Serves 4
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