Right, here's my very simple Monkfish curry recipe, I'll not give quantities as its all adaptable to taste
Ingrdients
Monkfish medalions or chicken breast chopped into strips
Garlic chopped
Small onion roughly chopped
Grated fresh ginger
Asparagus tips or chopped green beans
Aubergine cut into small cubes
Coconut milk
Thai red curry paste or a panang paste if you prefer.
Fresh chillis, finely chopped
Fresh coriander leaf chopped
Either egg noodles or zero noodles depending on how well you can tolerate them, precooked
Put the cooked noodles into the bottom of some soup bowls
In a wok with a little coconut oil cook the aubergine and green beans with the fresh chill for a minute or two, then add the onions, garlic and ginger and cook for another minute or two, then add the asparagus for about one minute. Add the fish and curry paste and cook together for two minutes coating everything. Add the coconut milk stirring constantly to ensure it does not split. As soon s the fish is cooked to your satisfaction (i like mine slightly undercooked) ladle the curry into the bowls and add the coriander leaf. The whole process should take less than 10 minutes in total, this is a very fast dish.
Thats it! There are lots of variations on this, that recipe can be made hot, mild, very wet like a soup or very dry like a Panang, its all about varying the proportions to suit your tastes. To make the soup I'd use a whole 400g can of coconut milk, to make a panang I'd use 100-150g of coconut cream instead. The real trick is to ensure that all the ingredients are cooked to the correct point at the time of serving, asparagus tips cook much faster than green beans, aubergine takes longer still. Experiment!
The thai curry pastes are extremely good, come in tubs and are available in all the big supermarkets now.
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