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Monk Fish Red Curry


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.


  1. Fry fish in coconut oil and put to one side
  2. Fry carrots, garlic, ginger, onion, cabbage and pepper until onions have cooked through and are translucent
  3. 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
  4. Combine fish and heat for 1-2 minutes
  5. Garnish with fresh coriander and serve.
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