Monkfish Thai Curry


I love asian cooking and a thai curry is so easy and delicious and always impresses guests! I generally make a curry with chicken or beef but tried this recipe with monkfish and it was really special.


  • 2 tablespoons of Thai green curry paste (I usually buy a good quality one in an Asian store)
  • 2 tins of coconut milk (full fat)
  • 1 chilli, deseeded and sliced 4-5 scallions sliced diagonally
  • 800g monkfish tail cut into large pieces
  • 2 tablespoons of fish sauce
  • 1-2 teaspoons of sugar
  • 1 lemongrass stalk cut in half 2 limes (juice and zest) a few lime leaves if you have them)
  • a handful of coriander
  • 2 handfuls of mangetout
  • 2 handfuls of frozen peas
  • 1 bell pepper sliced into strips


In a large pan heat the curry paste gently for a couple of minutes and then add the coconut milk. Then add the fish sauce, sugar, lime leaves, lime juice and zest. Stir and taste. If you find it too salty, add some more lime juice. Add the monkfish and simmer for 12-15 minutes. Add all the vegetables and leave simmer for another 3-5 minutes. Stir in scallions, chilli and coriander. Serve with brown basmati rice or for a lighter option serve in a bowl on its own!