Green Monkfish Curry
Intermed..
The award-winning Saba Restaurant in Dublin shares one of its most popular recipes. You can get this recipe and many more in Saba: The Cookbook
PREP IN
5 MIN
COOK IN
15 MIN
SERVE
4
Green Monkfish Curry
Intermed..
PREP IN
5 MIN
COOK IN
15 MIN
SERVE
4
Introduction
The award-winning Saba Restaurant in Dublin shares one of its most popular recipes. You can get this recipe and many more in Saba: The Cookbook
Ingredients
- 480g monkfish or monkfish fillets, sliced
- 3tbsp sunflower oil
- 2tbsp green curry paste
- 2 tins coconut milk
- 200ml water
- 4 kaffir lime leaves, torn
- 3tbsp fish sauce
- 20g palm sugar
- 80g Thai pea aubergines
- 50g bamboo shoots, sliced
- 100g mixed peppers, sliced
- 100g string beans, cut 4cm
- 2 chillies, finely sliced
- 10g sweet basil, torn
Method
- 1. Heat the wok to a medium heat, add the oil and green curry paste and stir until you begin to get an aroma. Add the coconut milk and the water to thin it, bring to the boil for a few minutes and then add the kaffir lime leaves. Season with fish sauce and palm sugar.
- 2. This dish can be made in advance as far as this step, and kept in the fridge for up to 3 days.
- 3. Add the monkfish and Thai aubergines, cook for one minute and then add the rest of the vegetables. Cook for a few minutes but keep the vegetables crunchy and at the last minute add in the sweet basil.
- 4. Serve with Thai jasmine rice.
