2 tbsp vegetable oil
1-2 tbsp Thai green curry paste, from a jar
2 large garlic cloves, mashed to a paste with a little salt
2 stalks lemongrass, tender inner part only, finely chopped
2 lime leaves, finely shredded
750ml/1¼pints coconut milk
4 tbsp chopped fresh coriander root and stalks
2-3 green chillies, seeds removed, finely chopped
400g/14oz monkfish tails, cut into large chunks
4 tbsp fresh basil leaves, roughly chopped
30ml Thai fish sauce (nam pla)
1 tbsp lime juice
Heat a large wok over a high heat and when smoking, add the vegetable oil and Thai curry paste. Stir fry over a high heat for three minutes to release the flavours of the curry paste.
Add the garlic, lemongrass, lime leaves and half of the coconut milk, stirring well. Bring to the boil and simmer for 4-5 minutes.
Add the coriander root and stalks and the chillies and continue to simmer for ten minutes.
Add the remaining coconut milk and cook for a further three minutes.
Add the monkfish and okra and cook for 4-5 minutes, until the fish is cooked through and just tender.
Add the basil leaves, fish sauce and lime juice and stir well.
To serve, pour into individual bowls, placed onto plates with a portion of Thai jasmine rice. Garnish with coriander leaves and serve.
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