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At The Chef’s Table

Kitchen secrets from Exec Head Chef, Chris Spencer
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6 Oct

At The Chef’s Table

Celebrate curry week and seafood week with this flavoursome Thai green curry.
For those that want to make a vegetarian version, sweet potato and butternut squash make a great alternative. If you’re looking for an alternative fish, why not try the dish using delicious red gurnard, a native to the British Isles, or some large king prawns.
There are some fabulous curry pastes available in Asian stores and supermarkets but there is also certainly something special about making your own which will need to be kept in an airtight container in the fridge after making.

Monkfish Curry – serves 2

Ingredients:

  • 50g curry paste – see below
  • 1 x tin coconut milk (400ml)
  • 100g beansprouts
  • 50g green beans – cut into 3cm pieces
  • 25ml vegetable oil
  • 300g monkfish – cut into 75g pieces
  • 4 x tbsp. coriander leaves
  • 1 x red chilli sliced and fried in a little oil
  • Wedges of lime
  • Thai prawn crackers
  • Cooked Thai jasmine rice

Method:
Heat the oil in a saucepan and add the curry paste. Cook on a medium heat for 4 minutes stirring with a wooden spoon. If it starts to stick add a couple of spoonfuls of coconut milk.
After 4 minutes add the rest of the coconut milk and heat gently. Add the raw monkfish pieces as this will take on the flavours as it cooks. Poach gently for 4 minutes then add the green beans. Cook for a further 4 minutes before adding the bean sprouts. Warm through for a minute then remove from the heat and add half of the coriander leaves. Place the cooked rice in a bowl and add the curry. Garnish with the rest of the coriander leaves, crackers, chilli slices and a wedge of lime.

Thai Green Curry Paste

  • 15 x green chillies
  • 6cm galangal (or ginger)
  • 6 x lemongrass stalks
  • 10 x kaffir lime leaves
  • 1 x large bunch of coriander
  • 3 x tsp turmeric
  • 3 x shallot, chopped
  • 12 x cloves garlic
  • 1 x tbsp white pepper
  • 1½ tsp coriander seeds, roasted
  • 1½ tsp cumin seeds, roasted

Heat a dry non-stick frying pan and gently roast the coriander and cumin seeds for 2 minutes.
Roughly chop the lemongrass, shallots, garlic, galangal, chilli and coriander stalks (save leaves for later). Add all of the ingredients into a blender and blend to a paste.