Red Thai Monkfish Curry
By Rebecca's Cookery
A spicy, coconut Red Thai Monkfish Curry curry full of flavour and topped with meaty chunks of Amity monkfish, delicious! Ready in just 15 minutes this is an ideal recipe for weeknight dinners.
- 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 wate
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.
5. Enjoy your Red Thai Monkfish Curry!
About Your Monkfish
Enjoy delicious Scottish monkfish tail meat that is firm and versatile, so ideal for frying, grilling, baking or slicing and cutting into smaller strips. The meat of monkfish is firm and robust and because of this is ideal for grilling and barbecuing especially. However, you can also cube the tail meat and use to make scampi or curry.
Monkfish is mild and slightly sweet in taste which makes it a good choice if you don’t enjoy ‘fishy’ flavours.
Customer turned brand ambassador Rebecca's Cookery AKA Rebecca Chalmers, is a local foodie passionate about local produce. Her delicious recipes are easy to follow and showcase Amity's great Scottish seafood - allowing you to create flavoursome seafood dishes in the comfort of your own home.