Monk Fish Red Curry
Ingredients
2 monk fish tails
1 tbs of coconut oil
800ml full fat coconut milk
4 tbs red curry paste
2 medium carrots, cut into thin matchsticks
1 red onion thinly sliced
1/2 small savoy cabbage, thinly sliced
½ jalapeño pepper depending on taste and the curry paste you use
2 cloves of garlic, crushed
1” cube of fresh ginger finely chopped
1 handful of coriander
1 Stalk of lemon grass sliced lengthways
6 kafir lime leaves
Monk fish is a lovely meaty fish. Being a wild caught fish means it has happily swam freely in the ocean and consumed a natural diet. This is important. You only need to look at the flesh of farmed fish to see the difference. Pasty, pale and soft; you can see farmed fish are sick as a result of the farmed conditions they live in all their life.
Thai curry traditionally has palm sugar added to sweeten the dish. This recipe proves that this is a completely unnecessary addition. The sweetness derived from the fried vegetables is more that sufficient. This type of dish is normally served with rice which as a grain I wouldn’t recommend. Instead a wheat free paleo bread or fried grated cauliflower are much healthier alternatives and taste just as good as plain old rice.
Recipe
- Fry fish in coconut oil and put to one side
- Fry carrots, garlic, ginger, onion, cabbage and pepper until onions have cooked through and are translucent
- Add coconut milk, lemon grass and red curry paste in a large sauté pan over medium heat. Cook for 5 minutes or so until the desired thickness of the source is achieved
- Combine fish and heat for 1-2 minutes
- Garnish with fresh coriander and serve.