Monkfish Curry with Lemongrass and Lime Leaf

A delicate monkfish curry spiced with lemongrass, lime leaf, and coconut milk, served with fragrant Thai jasmine rice.

Dinner Seafood Dairy Free Gluten Free Curry

Estimated Nutrition

Calories

595

kcal / serving

2380 kcal total

Carbs

46.6g

per serving

186.2 g total

Fat

29.7g

per serving

118.6 g total

Protein

35.6g

per serving

142.4 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

CondimentsSauces

tbsp

Fish Sauce

Thai variety

Fruits

piece

Lime

Juiced

GrainsCereals

250

Thai Jasmine Rice

Liquids

600

Coconut Milk

500

Water

NutsSeeds

clove

Garlic

Peeled and crushed to a paste with salt

stalk

Lemongrass

Tender part only, finely chopped

piece

Lime Leaves

Shredded

tbsp

Coriander

Freshly chopped

tbsp

Thai Basil Leaves

Torn, for serving

stalk

Lemongrass

Bruised, for the rice

OilsFats

Vegetable Oil

Seafood

600

Monkfish Tails

Cut into large chunks

Vegetables

piece

Shallot

Thai variety preferred, peeled and finely sliced

Ginger

Peeled and finely grated

piece

Green Chillies

Seeded and finely chopped, adjust to taste

200

Water Chestnuts

Tinned and drained

Method

Heat oil in a large wok until smoking.

Stir-fry shallots, garlic, ginger, lemongrass, lime leaves, and chillies for 2-3 minutes.

Stir in 600ml coconut milk and cook for 3-4 minutes until slightly reduced.

Add coriander, monkfish, and water chestnuts, cooking for 3-4 minutes until the fish is cooked through.

Stir in the fish sauce and lime juice.

Combine rice, bruised lemongrass, and 500ml water in a saucepan.

Simmer gently for 12-15 minutes until water is absorbed and rice is tender.

Remove rice from heat and let rest for 5 minutes.

Serve the monkfish curry over the jasmine rice and garnish with Thai basil leaves.