Thai-style Monkfish red curry

Name: Thai-style Monkfish red curry
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 2
Ingredients: 400 ml Essential Reduced Fat Coconut Milk; 1 sweet potato, peeled and cubed; 2 tbsp Cooks' Ingredients Thai Red Curry Paste; 1 tbsp fish sauce, or to taste; 1 tbsp light brown soft sugar, or to taste; 240 g pack No.1 British Monkfish Chunks; 350 g pack Thai sticky rice; 1 lime, juice of ½, plus wedges to serve; Thai basil, leaves to serve

This spicy fish curry with noodles is simple but so satisfying, with very little prep. Serve with rice instead of the noodles, if you prefer.

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Serves2
CourseMain meal
Prepare10 mins
Cook15 mins
Total time25 mins

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400ml Essential Reduced Fat Coconut Milk
1 sweet potato, peeled and cubed
2 tbsp Cooks' Ingredients Thai Red Curry Paste
1 tbsp fish sauce, or to taste
1 tbsp light brown soft sugar, or to taste
240g pack No.1 British Monkfish Chunks
350g pack Thai sticky rice
1 lime, juice of ½, plus wedges to serve
Thai basil, leaves to serve

Place the coconut milk and sweet potato cubes into a shallow saucepan and simmer for 8-10 minutes. Add the curry paste, stir well to disperse and continue to simmer for 5 minutes.
Add the fish sauce and sugar together with the monkfish and simmer gently for 5 minutes until the fish is cooked and flakes easily with a fork, and the sweet potatoes are tender.
Heat the rice according to pack instructions. Stir the lime juice into the curry. Check the sauce for seasoning, adding more fish sauce and/or sugar and lime juice if liked, to balance the flavours. Serve with the lime wedges, a scattering of Thai basil, and the rice.

Cook’s tip

This recipe works just as well with prawns, chicken or tofu. Allow extra time with raw chicken, making sure it is thoroughly cooked with no pink meat and the juices run clear. Use squash instead of potatoes, if you prefer.

Typical values per serving when made using specific products in recipe