Monkfish Curry

plate 2 people
clock 45


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


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