Rendang monk curry

Name: Rendang monk curry
Cook time: 30
Yield: 4
Ingredients: 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

4 people

Ingredients:

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

Method:

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.
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.
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.