Monkfish Curry

Name: Monkfish Curry
Cook time: 45
Yield: 2
Ingredients: 400g Monk fish, diced ½ red pepper, thinly sliced ½ aubergine, chopped 1 tbsp root ginger, sliced Handful of green beans 2 small Chinese cabbage 2 tbsp fresh coriander, roughly chopped 2tbsp thai basil 2 tbsp yellow curry paste 200ml coconut milk 1 tbsp sesame oil 1 tbsp crushed peanuts 1 red chilli, deseeded and finely sliced 1 stick of lemongrass 1 tsp. coriander seeds 1 tsp nigella seeds 4 kaffir lime leaves Soy sauce to season

2 people

Ingredients:

400g Monk fish, diced

½ red pepper, thinly sliced

½ aubergine, chopped

1 tbsp root ginger, sliced

Handful of green beans

2 small Chinese cabbage

2 tbsp fresh coriander, roughly chopped

2tbsp thai basil

2 tbsp yellow curry paste

200ml coconut milk

1 tbsp sesame oil

1 tbsp crushed peanuts

1 red chilli, deseeded and finely sliced

1 stick of lemongrass

1 tsp. coriander seeds

1 tsp nigella seeds

4 kaffir lime leaves

Soy sauce to season

Method:

Heat sesame oil in a large wok and add in all of your ingredients except for the coconut milk, herbs, and Chinese cabbage.
Cook on a high heat for 5-6 minutes and then add in your coriander, thai basil and pak choi with the coconut milk.
Bring the monk fish curry back up to a boil and then turn off and serve with rice noodles.