A spicy, coconut curry full of flavour and topped with meaty chunks of monkfish, delicious! Ready in just 15 minutes this is one of my favourite weeknight dinners.
Total Cooking Time
15 Minutes
Ingredients (serves 2)
500g Monkfish tail
3 tbsp Red thai curry paste
400ml Coconut milk
1/2 tbsp Fish sauce
1tsp Palm sugar
100g Mangetout
100g Babycorn (halved lengthways)
1 Red pepper (thinly sliced)
150g Dried rice noodles
1/2 Cup water
Method
1. Prepare the monkfish and cut into large pieces.
2. Add the coconut milk to the pan on a low heat and add the curry paste, mix until combined. Now add the fish sauce and palm sugar and stir until the sugar has dissolved. Add the 1/2 cup of water to the sauce along with all the vegetables.
3. Bring the sauce to a boil and add the pieces of monkfish, ensuring the fish is fully submerged in the sauce. Continue cooking on a low boil for 6 minutes until the fish is cooked through and the sauce has thickened.
4. Add the noodles to a pan of boiling water and cook for around 4 minutes, stirring to ensure the noodles don't stick. Drain and add the noodles to the curry sauce, mix to combine and serve.