Monkfish Thai Red Curry

Thu, 21 June 2018

A delicious fish curry that's quick and easy to make any night of the week! Serve with rice

INGREDIENTS

• 1 tablespoon rapeseed oil
• 1/2 onion, finely chopped
• 1 red pepper, chopped
• 3 tablespoons red Thai curry paste
• 1 (400ml) can coconut milk
• 350g fresh monkfish, cut into cubes
• 8 wild prawns 
• 120g calamari rings 
• 1 tablespoon fish sauce
• 2 tablespoons lime juice
• 2 tablespoons fresh coriander, chopped

METHOD
(Prep: 20 min, Cook 20 min, Ready in 40 min)

• Heat oil in a large frying pan over medium heat
• Add onion and cook until softened, 3 to 5 minutes
• Add red pepper and continue to cook for 3 to 5 minutes more, until softened
• Stir in the curry paste and cook for 1 minute
• Pour in the coconut milk and slowly bring to a simmer
• Once coconut milk beings to simmer, stir in cubed monkfish, prawns and simmer for 7 to 10 minutes, or until the fish is firm and the centre is no longer opaque. 
• Now add the calamari and cook for 2 to 3 minutes
• Stir in fish sauce, lime juice and fresh coriander before serving