Thai Monkfish Curry

Name: Thai Monkfish Curry
Yield: Serves 4
Cuisine: Thai
Ingredients: 1 cm ginger, peeled and finely chopped or grated; 2 tbsp soy sauce; 3 garlic cloves, finely chopped; 2 red peppers, thinly sliced; 4 tbsp crème frâiche; 2 tbsp sweet chilli sauce; 1 white onion, sliced; 2 tbsp Thai fish sauce; 2 tbsp Thai red curry paste; 2 red onions, roughly chopped; salt; 1 red or green chilli, thinly sliced (and deseeded if you don’t like it too hot); 2 x 400 g tins chopped tomatoes; 1 x 400 ml tin coconut milk; 2 tbsp vegetable or rapeseed oil; 4 pittas, toasted; 2 tsp smoked paprika; 2 tbsp tomato purée; 500 g monkfish fillets; 1 tsp cayenne pepper; 1 fish stock cube; 1 tbsp vegetable or rapeseed oil; 2 tbsp runny honey; 4 spring onions, sliced; handful of mangetout, sliced diagonally; 2 tsp ground cumin; 1 lime, quartered

Preparation info

Serves
4

Difficulty
Medium

Appears in

The Seafood Shack

By Kirsty Scobie and Fenella Renwick

Published 2020

About

This is one of our favourite curries to make both in the Shack and at home. Monkfish is a great fish to use in curries as it is meaty and holds its own in the strong flavours.

Ingredients

500 g monkfish fillets
2 tbsp vegetable or rapeseed oil

Asia
Thailand
Fish course
Pescatarian
South East Asia
Spicy

Method

Cut the monkfish into 4 cm chunks and set aside for now. Put your pan on a medium heat, and add the oil, red and white onions, chilli, garlic, ginger and peppers. Sweat everything down until your onions are caramelised - we normally do this for at least ten minutes. When everything is very soft and sweet, stir in your red curry paste, tomato purée, cayenne pepper, cumin, smoked paprika and the