Thai Fish green curry
One pot comfort food- almost. This is a really good dinner, which can be adjusted to your taste. I have borrowed the original recipe from BBC good food, but it has evolved and been adjusted ever since then.
Method
- 1
Step 1
Fry the onion in vegetable oil with cloves, garlic, cardamon, chili When softened, add the carrot, sweet potato and courgette. fry for another 2 minutes over medium heat
- 2
Step 2
Add the curry paste and cook until splitting from the veggies. Add the white wine or stock and lemon grass and let reduce. Then you add the coconut milk and cream and the lime juice, salt, pepper and sugar and cook over low heat for 15 minutes
- 3
Step 3
Prepare the rice in the meantime.
- 4
Step 4
Taste the sauce and add additional sugar, salt and pepper if required. If sauce is too thin, leave a bit longer without the lid. Now you can add the shrimp and Monkfish- it takes no more than 7-8 minutes- when the shrimp is pink and ready.
- 5
Step 5
Serve as is- add the coriander and julienne spring onion
Good to know
You can use haddock or cod as well, but I get really good monkfish here and they work so well in this recipe. I always add 1 tsp cumin seeds to the oil, when I heat the pan. Then i am sure the oil is hot enough and it gives a little extra taste.
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