Monkfish in a Mild Thai Green Curry Sauce
  • 700g monkfish, filleted, skinned and cut into cubes
  • 1 tablesp. oil
  • 75g Green Thai paste
  • 1 teasp. root ginger, grated
  • 4 scallions,  thinly sliced
  • 1 red pepper, sliced
  • 400ml  tin of coconut milk
  • Salt and freshly-ground black pepper
  • Small handful of fresh coriander and basil, chopped
  • Juice of half lime
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Monkfish in a Mild Thai Green Curry Sauce

A perfect dish for a dinner party - it looks and tastes really great and is easy to prepare.

To Cook

Add the oil to a large heavy based frying pan, and warm a little, then add the paste and cook for a minute.  Then stir in the ginger, scallions and peppers and coat in the paste. Pour in the coconut milk, and boil for 2 minutes, stirring from time to time.

Season the fish and add to the mixture in the pan and gently simmer for 5 minutes until the fish is beginning to flake. Add the chopped herbs and lime juice.

Serving Suggestions

Serve immediately with rice or noodles.

Chef’s Tip

Cut the fish is cut into same-sized pieces so that they will cook evenly.

Other fish you could use: Hake, haddock.

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