Green Monkfish Curry

Name: Green Monkfish Curry
Prep time: 5
Cook time: 15
Yield: 4
Cuisine: Thai
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

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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

Instructions

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.
This dish can be made in advance as far as this step, and kept in the fridge for up to 3 days.
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.
Serve with Thai jasmine rice.