Rendang monk curry

plate 4 people
clock 30


  • 500g diced monk fish
  • 250ml coconut milk
  • 2 tbsp coconut oil
  • 2 tbsp Rendang curry paste [or red Thai sauce]
  • 2 carrots, peeled and finely sliced
  • 1 stick of lemongrass
  • 2 cloves of garlic, grated
  • 1 tbsp of root ginger, grated
  • Handful of sugar snap peas and baby sweetcorn
  • 1 tsp soy sauce
  • 2 courgettes, spiralised into noodles or substitute with rice noodles
  • Bunch of Thai basil to garnish


  1. In a large wok heat your oil and start cooking your monk, garlic and ginger with carrot, peas and sweetcorn. Stir in your curry paste and cook for 5 mins. 
  2. Next pour in the coconut milk and lemongrass. Reduce the heat and simmer for 10 mins. Season with a drizzle of soy sauce and finish the curry by stirring in Thai basil leaves.
  3. For the courgettes blanche in boiling water for 2 mins and then drain.  Serve a portion with a couple of generous ladles of rendang monk curry on top.