Red Thai curry with Blyth monkfish, prawns and fragrant rice
Reading time 5
This red Thai curry is full of colour, flavour and fragrant rice
It's the perfect way to spice up your midweek meal.
- For the curry
- 300g monkfish fillets, diced
- 8 tiger prawn tails, peeled (per person)
- 400ml of coconut milk, left undisturbed for three hours
- 5 tbsp red curry paste
- 140g tinned bamboo shoots, sliced
- 4 fresh kaffir lime leaves (or 1 tsp lemon zest)
- 2 tbsp of fish sauce
- 1 tsp thick tamarind paste, softened
- 1 tsp palm sugar (or brown sugar)
- 15–20 fresh Thai (holy) basil leaves (or ordinary basil leaves)
- For the coconut rice
- 1 onion, diced
- 300gm of basmati rice
- 1 can of coconut milk
- Sweat the onion in the butter until it’s soft and translucent.
- Add the rice and cook, stirring, for a couple of minutes.
- Tip in the coconut milk followed by one tin of water.
- Bring to a gentle simmer, stirring, then cover, lower the heat to the lowest setting and cook for 10–15 minutes.
- Check the rice: it should be sticky and creamy but not watery.
- Most fish can be used for this recipe – we love to use chunks of North Sea monkfish and a few tiger prawn tails.
- Add all of the ingredients except the fish and fresh basil to a pan, heat slowly and check the seasoning.
- Add your monkfish pieces and tiger prawn tails, and cook out for 5–10 minutes until lightly cooked.
- Then add your fresh basil, check the seasoning again and serve with coconut rice.