Traditional recipes

Thai green curry with monkfish recipe

Thai green curry with monkfish recipe

  • Recipes
  • Ingredients
  • Vegetable
  • Root vegetables
  • Potato

This curry is wonderfully fragrant. Packs of Thai fresh spices that include lemongrass, lime leaves and galangal are available from many large supermarkets.

43 people made this

IngredientsServes: 4

  • 2 tbsp sunflower oil
  • 600 ml (1 pint) fish stock, preferably home-made
  • 2 tbsp fish sauce
  • 2 tbsp sugar
  • 280 g (10 oz) baby new potatoes, scrubbed and halved
  • 1 red pepper, seeded and cut into strips
  • 500 g (1 lb 2 oz) monkfish fillets, sliced across into medallions
  • 115 g (4 oz) small sugarsnap peas
  • 100 ml (3½ fl oz) coconut milk
  • juice of 1 lime
  • 1 tbsp chopped fresh coriander to garnish
  • Green curry paste
  • 2 tbsp finely grated fresh galangal
  • 2 tsp finely chopped fresh lemongrass
  • 4 lime leaves, shredded
  • 6 tbsp finely chopped fresh coriander
  • 6 shallots, very finely chopped
  • 4 garlic cloves, crushed
  • 1 tsp ground coriander
  • 1 tsp ground cumin
  • 1 fresh red chilli, seeded and finely chopped
  • finely grated zest of 1 lime

MethodPrep:25min ›Cook:20min ›Ready in:45min

  1. Mix together all the ingredients for the green curry paste and stir in 6 tbsp water. (If you have a food processor, you can save chopping time by using the machine to chop all of the paste ingredients with the water until smooth.)
  2. Heat the oil in a non-stick pan. Add the curry paste and fry for 5 minutes, stirring frequently, until the water has evaporated and the shallots have softened and are starting to colour.
  3. Pour the fish stock and fish sauce into the pan and stir in the sugar, potatoes and red pepper. Bring to the boil, then cover and cook for about 10 minutes or until the potatoes are almost tender.
  4. Add the monkfish, sugarsnap peas and coconut milk, then cover again and cook gently for 5 minutes or until the fish will flake easily. Remove from the heat, stir in the lime juice and scatter over the coriander. Serve hot.

Some more ideas

To make a speedy Thai prawn curry, fry the shallots and garlic in the oil until softened, then pour in the fish stock, fish sauce and sugar. Add 2–3 tbsp ready-made green curry paste from a jar (take care as some brands can be quite fiery) and stir well. Simmer for 10 minutes. Add the sugarsnap peas and cook for 3 minutes, then add 200 g (7 oz) peeled raw tiger prawns. Cook for 1–2 minutes or until the prawns turn from grey to pink. Add the lime juice and 4 tbsp chopped fresh basil, and serve. * Use small fresh asparagus tips in place of the sugarsnap peas.

Plus points

Monkfish, like other white fish, is low in fat and therefore fits well into a healthy diet, particularly when used in recipes with other low-fat ingredients. * Shallots tend to be milder and more subtle in flavour than onions. Like onions they contain some vitamin C and B vitamins. * Fresh coconut milk is a popular drink in many parts of the world and a key ingredient in Caribbean and Asian cooking. The canned version is high in saturated fat, but lower-fat coconut milk is now available.

Each serving provides

B1, B6, C, calcium * A, E, niacin * B12, copper, iron, potassium, zinc

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  • 1 tbsp cooking oil
  • 100g Shemin’s Thai Green or Red Curry Paste
  • 600ml chicken or vegetable stock
  • 2 tbsp thai fish sauce or soya sauce
  • 1 tbsp palm sugar or brown sugar
  • 100g tenderstem broccoli spears, cut in half
  • 1 medium red pepper, cut into slices
  • 125g carrot spaghetti ready made or cut carrots into batons
  • 1 courgette, cut into slices
  • 8-9 cherry tomatoes
  • 750g fresh monkfish, cut into chunks (can replace with other firm white fish and/or prawns)
  • 1 large handful of curry leaves (optional)
  1. For the curry, place a large wok over a medium heat, add the vegetable oil and then add Shemin’s Thai Green or Red Curry Paste with a splash of stock or water. Stir for 1 minute.
  2. Add the stock, sugar and the fish or soya sauce. Bring to the boil and reduce the heat to a simmer.
  3. Add the tenderstem broccoli, red pepper, carrot spaghetti, courgette and cherry tomatoes. Cook until tender.
  4. Add the monkfish and simmer until done approx 3 mnutes.
  5. Stir through the curry leaves just before serving. Serve with steamed or boiled rice.

Tip: You can use whatever vegetables you have in the fridge. You can also use tofu instead of fish.


Goan Monkfish curry – Floyd, Stein, Bourdain and Padstow

There’s an unsettling rubbery-ness setting into my legs that excites and confuses me in equal measure. This is a familiar feeling…and one I don’t really care for if I’m being completely honest……one I haven’t felt in a long, long time. I’m nervous.

This is a weird time for nerves…….if this was a job interview at NASA or a street-fight then maybe… yes I could accept them and get on with it……but this is neither…..this is me standing outside Stein’s joint in Padstow peering in his window from across the street…..hoping my reservation is still good. I also deeply hope that the old cliché of meeting heroes (or more accurately eating in their restaurants) is still wildly outta whack with reality, on a side-note it has been…. so far.

See, along with the head-bangers, dippsos and criminals I worked with and bled with in the ‘Kitchen’ many moons ago there are 3 other men…Titans…. that are responsible for every single move I make in my own kitchen: Floyd, Bourdain and Stein……the veritable Father, Son and Holy Ghost of my own personal gastronomic universe. They are responsible for how I look at a tomato in green grocers or on my Father’s vines or how I quiz a Butcher about a piece of meat or how I like to growl at morons crowing about how much they saved by buying fish in a fucking German supermarket chain. The Chicago Bulls had Scottie Pippen, Michael Jordan and Dennis Rodman, and my world of gastronomy is ruled and govern by the words and actions and ethos of their culinary cousins. They stand for everything I believe in when it comes to food, kitchen-craft (system D) and life – but that’s another post for another time.

Right now I’m outside Stein’s, my heart thumping in my chest……..many years before we ran through Manhattan in the pouring rain to keep a dinner reservation at Bourdain’s Les Halles on 5th, the same feeling then….thump, thump, thump. I mentally draw a line through Stein’s name on the piece of scrap paper in my head, just above is Bourdain’s name already crossed off and beneath that is Floyd’s……no line….never will be.

of me wants to wander back to The Shipwright’s Inn across Padstow’s small harbor and slide giddily into a another Tribute Ale thus side-stepping the risk of possible disappointment at The Seafood Restaurant. A handful of cosy-jacketed people are sitting outside the Inn on wooden benches stowing Cornish ale and smoking. I was one of them 10 minutes ago. I can see the interior where the bar-maid laughs with a punter and smiles at his dogs. There are a lot of dogs in Padstow…I love the Brits for this.

Apart from the a skinny drunk fisherman burping and wobbling his merry way up a small, winding side street to The London Inn things are relatively quite around the village now, the vibrancy of the day having slipped inside. The sound of the Camel Estuary lapping the hulls of weathered trawlers is occasionally broken by infectious laughter and high chatter wafting out of the handful of village pubs… The Harbour Inn, The Old Custom House, The Golden Lion….all typical Cornish hostelries serving local brews and colour. I love the place. It’s a place I have been unconsciously searching for all my life.

Dinner. For no other reason than ‘I felt like it’ or maybe to numb the nerves I begin wondering why Rick hadn’t called his place ‘Rick’s’ as we cross the street. Channeling Casablanca wasn’t what I expected at this point and the image of Rick Stein in a white dinner jacket smoking French cigarettes and dodging Nazis is an odd image to be walking into his gin-joint with……but then again….that’s just me.

I don’t write reviews – critics are the lowest form of life, this recipe is the result of the inspiration that slapped me up-side my head when I dined on Rick’s Goan Crab Curry….go try it for yourself…or try my recipe…

Prep time: 15 mins ♦ Cook Time: 15mins ♦ Total time 30mins ♦ Serves 2

♣WHAT YOU NEED♥

For the curry paste

  • 1 large red onion roughky chopped
  • 1 tps turmeric powder
  • Fresh ginger (about half your thumb in size)
  • 2 cloves garlic
  • 8 black pepper corn
  • 1 tps salt flakes
  • 2 tps coriander seeds
  • 1 tps fennel seeds
  • 1 tbs tomato pureee
  • 3 tbs rapeseed oil
  • 2 tps yellow mustard seeds
  • 1 Kashmiri chili

For the sauce

  • 1/2 tin coconut cream
  • 1 tbs mango chutney
  • 50mls Chicken stock
  • 1 large sweet red pepper seeded and finely sliced
  • 1 medium red onion finely sliced

For the Monkfish

♣HOW YOU DO IT♥

Kick off by making the paste – lightly toast all of the seeds in a dry frying pan over a medium here – just until the start to smoke. Then transfer into a mortar and pestle along with the puree, oil, ginger, garlic, Kashmiri chili, salt, onion and turmeric then bash up well until you have a working paste. If you need to feel free to add more oil to loosen everything up (think the consistency of a good pesto)

In a deep frying pan or wok heat up some rapeseed oil until smoking then throw in the sweer red pepper and onions, stir fry until the onions brown and the pepper get charred – as this id happening dust the Monkfish lightly with turmeric and season with salt.

Next move the onions and sweet peppers to one side of the pan and add in the Monkfish – you may need to add a little more oil to the pan. Sear the Monkfish well on all sides (if you have ghee you can add some at this stage). When golden brown remove the fish and set to one side.

Next add the curry paste into the same pan and combine with the onions and peppers and cook out until it splits – ie the oil separates form the solids.

Then add the monkfish back into the pan, add the coconut cream and Mango chutney and caress the fish with the curry sauce on a moderate heat. As the coconut cream reduces and takes on the familiar Goan colours you can add a little of the stock to regulate the consistency. Gently baste and cook until the fish is firm to the touch – check it by inserting the blade of a sharp knife to the centre of the fish, hold there for 3 seconds then touch it to you lip – if its warm you’r done pull it off teh heat and serve.


The BEST Green Curry Paste

With the fresh aromatic ingredients used in South East Asian curries, I’ll always be an advocate of making the curry pastes from scratch because it’s not possible to capture that flavour in jars. But it’s just not viable to do that every time I have a hankering for curry.

So I’ll reach for curry paste in a jar. I think the best green curry paste is Maesri (which also happens to be the cheapest at around $1.20). It’s sold at Woolies, Coles (I’m in Australia) and Asian grocery stores. (here it is on Amazon US).

Maesri yields the closest result to homemade green curry paste. I find the other brands to be too sweet with less green curry flavour – and strangely, they are spicier!


Ken Hom's Thai green curry recipe

A Thai favourite, created by chef Ken Hom. Be sure to use plenty of ginger, garlic, coconut milk and Thai basil leaves.

Ingredients

  • 225 g boneless chicken breast diced into 1inch pieces
  • 1 tsp light soy sauce
  • 1 tsp shaoxing rice wine
  • 1 tsp sesame oil
  • 1 tsp cornflour
  • 1 tbsp groundnut oil
  • 1.5 tbsp finely sliced shallots
  • 1.5 tbsp coarsely chopped garlic
  • 0.5 tbsp coarsely chopped ginger
  • 1 -2 tablespoon Thai green curry paste
  • 0.5 tbsp fish sauce
  • 1 tsp sugar
  • 200 ml coconut milk
  • 1 large handful of Thai basil leaves
  • 7.9 oz boneless chicken breast diced into 1inch pieces
  • 1 tsp light soy sauce
  • 1 tsp shaoxing rice wine
  • 1 tsp sesame oil
  • 1 tsp cornflour
  • 1 tbsp groundnut oil
  • 1.5 tbsp finely sliced shallots
  • 1.5 tbsp coarsely chopped garlic
  • 0.5 tbsp coarsely chopped ginger
  • 1 -2 tablespoon Thai green curry paste
  • 0.5 tbsp fish sauce
  • 1 tsp sugar
  • 7 fl oz coconut milk
  • 1 large handful of Thai basil leaves
  • 7.9 oz boneless chicken breast diced into 1inch pieces
  • 1 tsp light soy sauce
  • 1 tsp shaoxing rice wine
  • 1 tsp sesame oil
  • 1 tsp cornflour
  • 1 tbsp groundnut oil
  • 1.5 tbsp finely sliced shallots
  • 1.5 tbsp coarsely chopped garlic
  • 0.5 tbsp coarsely chopped ginger
  • 1 -2 tablespoon Thai green curry paste
  • 0.5 tbsp fish sauce
  • 1 tsp sugar
  • 0.8 cup coconut milk
  • 1 large handful of Thai basil leaves
  • 1 sliced red chilli, optional
  • 1 sliced red chilli, optional
  • 1 sliced red chilli, optional

Details

  • Cuisine: Thai
  • Recipe Type: Main
  • Difficulty: Easy
  • Preparation Time: 15 mins
  • Cooking Time: 15 mins
  • Serves: 2

Step-by-step

  1. Combine the chicken with the soy sauce, sesame oil, rice wine and cornflour.
  2. Mix well and leave to marinate for 20 minutes.
  3. Heat the wok until very hot and slightly smoking, add the groundnut oil and marinated chicken.
  4. Stir fry for 3 minutes or until lightly browned.
  5. When the chicken is browned, transfer it to a stainless steel colander set inside a bowl leaving behind 1 tbsp of oil in the wok.
  6. While the chicken is draining, reheat the wok, then add the shallots, garlic and ginger and stir fry for 3 minutes.
  7. Add the Thai green curry paste, fish sauce, sugar and coconut milk. Turn the heat down and leave to simmer for 5 minutes.
  8. Return the chicken to the wok and finish with the Thai basil leaves and serve with sticky jasmine rice.

This year Ken celebrates 30 years as the nation&rsquos favourite TV chef - to download a copy of his 30th career anniversary booklet, please visit www.kenhom.co.uk

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Method

For the curry paste, lightly toast the coriander and cumin seeds in a dry frying pan, until fragrant.

Place the seeds into a pestle and mortar, and add the shallot, chillies, garlic, ginger, lemongrass and salt. Pound to a paste with the pestle. Alternatively, you can use a food processor to do this.

Cut the coriander stalks into chunks, and set aside the leaves for later. Add the coriander stalks and crumble the dried kaffir lime leaves to the mix, and continue to grind until fairly smooth.

Add the fish sauce and a pinch of white pepper, to season. The curry paste is now ready to use. If not using immediately, the paste can be stored in a jar topped with a little oil and will keep in the fridge for a couple of weeks.

For the curry, heat the vegetable oil in a wok or large frying pan over a medium heat. Add the chopped aubergines and fry for 4-5 minutes, until browned all over and starting to soften. Cook for another 10 minutes until the aubergines are golden-brown and softened.

Add the solid cream from the top of the can of coconut milk and then add the Thai green curry paste and fry for 2-3 minutes until the paste has cooked a little and is fragrant.

Add the remaining coconut milk, bring to the boil, then lower the heat to a simmer. Add the green beans and continue cooking for 2-3 minutes, stirring occasionally.

Allow the coconut milk to reduce and thicken slightly before adding the chicken stock.

Add the sugar and the fish sauce to the curry.

Add the raw king prawns and cook for 3-5 minutes until they turn pink and are cooked through.

Crumble in the crushed kaffir lime leaf, fresh lime juice and zest, and chopped coriander.

Serve with steamed jasmine rice, and sprinkle over the reserved coriander leaves.


Recipe Summary

  • 1 tablespoon vegetable oil
  • 1 small onion, halved and thinly sliced (1 cup)
  • 1 red bell pepper, stems, ribs, and seeds removed, cut into 3/4-inch pieces
  • 1 tablespoon minced fresh ginger (from a 1-inch piece)
  • 2 tablespoons chopped cilantro stems, plus 1/2 cup leaves for serving
  • Kosher salt and freshly ground pepper
  • 2 tablespoons green curry paste, such as Maesri
  • 2 tablespoons white-wine vinegar
  • 1 can (13.5 ounces) light coconut milk
  • 8 ounces clam juice
  • 1 1/4 pounds monkfish fillet, skin and dark membrane removed, cut into 1-inch pieces
  • Cooked rice, for serving (optional)
  • 1 serrano, red-finger, or Thai chile (ribs and seeds removed for less heat, if desired), thinly sliced, for serving

Heat oil in a large straight-sided skillet over medium. When oil shimmers, add onion, bell pepper, ginger, and cilantro stems season with salt. Cook, stirring occasionally, until vegetables are tender and golden in places, 12 to 15 minutes. Add curry cook until fragrant, about 1 minute. Add vinegar boil until mostly evaporated. Add coconut milk and clam juice bring to a simmer.

Generously season fish with salt and pepper stir into skillet. Reduce heat to medium-low. Cook at a bare simmer, stirring gently a few times, until just cooked through but not falling apart, about 4 minutes. Ladle into bowls with rice, top with cilantro leaves and chile, and serve.


Ingredients

50ml vegetable oil
4 onions
12 curry leaves
6 garlic cloves, finely chopped
5cm ginger, finely chopped
8 vine-ripened tomatoes, sliced
400ml coconut milk
600g monkfish cut into 4 fillets, trimmed
1 tablespoon salt
2 green chillies, sliced
For the Sri Lankan curry powder
2 tablespoons basmati rice 4 tablespoons coriander seeds
3 tablespoons cumin seeds
2 tablespoons black peppercorns
2 tablespoons chilli flakes
1 teaspoon fenugreek seeds
1 tablespoon black mustard seeds
2 teaspoons cloves
1 heaped teaspoon cardamom seeds (from the pods)
1 heaped teaspoon fennel seeds
1 teaspoon turmeric
to serve
boiled basmati rice deep-fried poppadom


How to make Thai Green Curry

This particular curry is quite easy and whips up really quick. You can use canned curry paste but we found the varieties much too hot for our taste. I decided to learn how to make Thai Green Curry Paste so that I could control the heat. I found that even though the ingredient list is long for curry paste, it’s easy because you throw it all into a blender with some water. You can make double batches and freeze it or keep it in the fridge, so easy!

You will want to make a trip to the Asian store so you can find some Thai basil, lemon grass, Kefir lime leaves and shrimp paste or miso. Definitely make double batches, keep it in the freezer, it’s worth it!

To make the actual recipe, coconut oil is heated for about 5 minutes on -low-medium heat, stirring frequently. It will probably ‘crack’ and that’s OK, that’s how the Thais do it. Add your curry paste and stir, cooking the paste for a few more minutes, then add the rest of the coconut milk and remaining ingredients, all at once. Cover, simmer and 20 minute later you are done! Garnish with colorful optional garnishes and you have your very own Thai Green Curry! Congrats! High Five:)

This recipe is inspired by our local Thai restaurant and our love for sweet and not too hot curries.

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Monkfish Coconut Green Curry

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I cheated, and you know what? It was worth it. I usually start literally from scratch with my recipes (as you would know!) but I just couldn't bring myself to work out the green curry recipe that I still haven't done, starting with a curry powder and going from there. so I used the very delicious (but quite salty) Ayam brand Green Curry Paste which is gluten free as an added bonus. A new fave in my fridge. just sayin'. So don't feel bad, whip this amazing curry in no time with a little help from our friends at Ayam. and by the way, I always, always, always use their coconut cream/milk products as they are the best, with no additives. Plug over. (and they don't pay me at all. for the skeptics amongst you!)

Anyhoo, I digress, you are going to love this one. I suppose a more traditional Thai curry would have pea eggplant, but these are not easy to find in my neighborhood, and so they didn't make the cut! But if you can find them, by all means, toss them in with the coconut gravy step as they need a little longer cooking time than the fish. Enjoy.

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  • 1 red onion, halved
  • 2 cloves garlic
  • 20 Grams Cobram Estate Extra Virgin Olive Oil EVOO BUY
  • 3 generous Tablespoons Ayam Green Curry Paste
  • 2 270ml Tins Coconut Milk (AYAM)
  • 100 Grams water
  • 2 Tablespoons Chicken Stock PowderRecipe
  • 20 Grams fish sauce
  • 40 Grams Coconut Sugar coconut palm sugar
  • 3 keffir lime leaves
  • 1 stalk fresh lemon grass, bruised
  • 600 Grams monkfish fillets, cut into pieces
  • 12-14 grape tomatoes, halved lengthways
  • 100 Grams frozen peas
  • Generous Handfuls coriander (cilantro) leaves, to garnish
  • 2 limes to serve

Place onion, garlic and EVOO into Thermomix bowl and chop 3 sec/speed 5. Scrape down sides of bowl and saute 5 min/Varoma/speed 1.

Add curry paste, coconut milk, water, chicken stock powder, fish sauce, coconut palm sugar, lime leaves and lemon grass and cook 10 min/100℃/Reverse/speed 2.

Add fish, tomatoes and peas and cook 3 min/100℃/Reverse/speed 2.

Allow the curry to sit in the Thermomix bowl or transfer to an insulated serving bowl for around 10 minutes to allow flavours to infuse.

Serve over steamed rice or quinoa with plenty of coriander leaves on top and a slice of lime on the side.