Red Thai curry with Blyth monkfish, prawns and fragrant rice
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.