Monkfish curry with lemongrass and lime leaf
For the monkfish curry
- 2 tbsp vegetable oil
- 6 shallots (preferably Thai) peeled, finely sliced
- 3 garlic cloves, peeled, crushed to a paste with a little salt
- 40g/1½oz ginger, peeled, finely grated
- 4 lemongrass stalks, tender part only, finely chopped
- 6 lime leaves, shredded
- 2-3 green chillies, seeded and finely chopped, to taste
- 600ml/1pt coconut milk
- 4 tbsp chopped fresh coriander
- 600g/1lb 5oz monkfish tails, cut into large chunks
- 200g/7oz tinned water chestnuts, drained
- 2 tbsp Thai fish sauce
- 1 lime, juice only
- 4 tbsp Thai basil leaves (available from Asian grocers), torn, to serve
For the Thai jasmine rice
For the monkfish curry, heat the oil in a large wok until smoking and stir-fry the shallots, garlic, ginger, lemongrass, lime leaves and green chillies for 2-3 minutes. Stir in the coconut milk and continue to cook for 3-4 minutes, or until the volume of the liquid has reduced slightly.
Add the coriander, monkfish and water chestnuts and continue to cook for 3-4 minutes, or until the fish is cooked through. Stir in the fish sauce and lime juice.
Meanwhile, for the Thai jasmine rice, place the rice and lemongrass stalk into a saucepan, cover with the water and simmer gently for 12-15 minutes, or until the rice has absorbed all of the water and is tender. Remove the pan from the heat and set aside for 5 minutes.
To serve, spoon some of the Thai jasmine rice onto each of 4 serving plates. Spoon some monkfish curry on top and sprinkle over the Thai basil leaves.