Green monkfish and prawn curry

Ingredients

3 tbsp sunflower oil
75g/3oz green curry paste
400ml/14fl oz can of coconut milk
175ml/6fl oz water
2 tbsp Thai fish sauce
2tsp palm sugar or muscovado sugar
4 kaffir lime leaves or 1 pared strip of lime zest, cut into very fine shreds
1 lime, juice only
100g/4oz very small new potatoes, cut in half if large
50g/2oz baby aubergines or mangetout, quartered
12 raw, unshelled, headless prawns
350g/12oz monkfish fillet, cut across into slices 1cm/½in thick
50g/2oz canned bamboo shoots
2 tbsp fresh basil, shredded finely
1 green finger chilli, sliced thinly across into rings

Method

1. Heat the oil in a large pan, add the green curry paste and fry for 5-6 minutes, until the ingredients begin to separate from the oil and it starts to smell aromatic.
2. Add the coconut milk, water, fish sauce, sugar, lime leaves or zest, lime juice, potatoes and the aubergines, if using. Simmer for about 10 minutes, until the potatoes and aubergines are tender.
3. Meanwhile, shell the prawns and de-vein them. Cut each one in half lengthways.
4. Add the prawns to the pan with the monkfish, bamboo shoots and the mangetout, if using. Simmer for another 2 minutes. Stir in the shredded basil and serve sprinkled with the sliced green chilli.