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Thai green monkfish and prawn curry

Over the years I have developed a taste for spicy food and Thai food has become a favourite.  I don't like fussy recipes, but I like my food to taste as if I've spent a lot of time preparing it - which is why I like this little recipe so much.  Most asian shops stock all the ingredients you need, but do try and get fresh Monkfish - it tastes simply devine.


2 tbsp sunflower oil
2-3 tbsp green curry paste
400ml tin coconut milk
300 ml water
1 tbsp Fish Sauce
1 tbsp palm sugar or dark brown sugar
6 Thai lime leaves
6 new potatoes, halved
24 Prawns, raw and headless
700g Monkfish, cubed
225g Bamboo shoots
1 small bunch Basil
1 green chilli, sliced

1. Heat the oil in a casserole dish. Add the green curry paste and fry, stirring, for 5 minutes, until it smells aromatic.

2. Add the coconut milk, water, fish sauce, palm sugar, lime leaves and new potatoes. Stirring, bring to the boil. Reduce heat and simmer for 10 minutes until the potatoes are tender.

3. Add the prawns, monkfish and bamboo shoots. Season to taste with salt. Simmer for 5-10 minutes until the prawns and monkfish are cooked.

4. Stir in the shredded basil, sprinkle with green chilli and serve. - Fly at a Smile-Price