Ingredients
- Serves six
- 2 tbsp good quality Thai green curry paste
- 2 x 400ml tins full fat coconut milk
- 2 tbsp fish sauce
- 6 lime leaves
- Half a lemongrass stalk, cut in half, lengthways
- 2 limes, zest and juice of
- 2 tsp brown sugar
- 800g monkfish tail, cut into large pieces
- 70g mushrooms, sliced
- 1 mango, sliced
- 150g sugar snap peas
- 6 scallions, sliced diagonally
- 1 red chilli, sliced
- 15g coriander, leaves chopped
- 10g basil leaves
- Fragrant yellow rice:
- 3 cups basmati rice
- 6 cups water
- Pinch salt
- Half a lemongrass stalk
- 1 clove garlic
- Quarter tsp turmeric
- 1 star anise
- 1 cinnamon stick
- Serves six
- 2 tbsp good quality Thai green curry paste
- 2 x 400ml tins full fat coconut milk
- 2 tbsp fish sauce
- 6 lime leaves
- Half a lemongrass stalk, cut in half, lengthways
- 2 limes, zest and juice of
- 2 tsp brown sugar
- 800g monkfish tail, cut into large pieces
- 70g mushrooms, sliced
- 1 mango, sliced
- 150g sugar snap peas
- 6 scallions, sliced diagonally
- 1 red chilli, sliced
- 15g coriander, leaves chopped
- 10g basil leaves
- Fragrant yellow rice:
- 3 cups basmati rice
- 6 cups water
- Pinch salt
- Half a lemongrass stalk
- 1 clove garlic
- Quarter tsp turmeric
- 1 star anise
- 1 cinnamon stick
Put the rice and water and a pinch of salt in a saucepan. Add lemongrass, garlic, turmeric, star anise, cinnamon stick. Stir once, bring to the boil, cover and simmer until the water is absorbed.
In a wide heavy-based pan, gently heat two tablespoons of the curry paste before gradually stirring in the creamy coconut milk (if the milk has separated in the tin, there is no need to add all the watery part, if you like it creamy). Add more curry paste at this stage if you like it very hot.
Next, add the fish sauce, lime leaves, lemongrass, lime juice, zest, and sugar. Taste and add more lime juice if it is too salty or more fish sauce if it needs more punch.
Add the monkfish, bring to the boil and simmer covered for 10-12 minutes, adding the mushrooms, mango and sugar snap peas for the final three minutes.
Stir in the scallions, chilli, coriander and basil and serve with the rice.
