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2 people

Prep time:

45 minutes

Time to cook

30 minutes

Good for:


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.


250 g raw shrimp cleaned
500 g monkfish cut into nice pieces 5×5 cm
1/2 sweet potato cut into 1×1 cm
1 cup chopped courgette
2 lemongrass cut in half and smashed lightly with the end of the knife
1 medium onion chopped- or nice sized 3 spring onions, sliced
Juice of a small lime
1 green chili seeded and sliced
1 inch/ 2 1/2 cm ginger sliced finely
3 cloves of garlic chopped
3 cloves
3 cardamon pods
120 ml of coconut milk
120 ml of lactose-free cream
5o ml of white wine if using, alternatively use stock
2 tbsp fish sauce
2 tbsp maple syrup or use brown sugar
1-2 tsp green curry paste
1 tbsp of Soy sauce

Sea salt and pepper to taste
Additional sugar to take some heat if required

To serve:
Jasmine Rice
Chopped Coriander leaves
2 spring onions, cut in julienne


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

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

Step 3

Prepare the rice in the meantime.

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.

Step 5

Serve as is- add the coriander and julienne spring onion


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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