Green Monkfish and Prawn Curry (Stein)
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 4
- 3 tablespoons oil, sunflower
- 40 gram green curry paste about 40g for emily
- 400 mililiters milk, coconut
- 175 mililiters water
- 2 tablespoons nam pla
- 2 teaspoons sugar, muscovado or palm sugar
- 4 ea kaffir lime leaves or 1 pared sript of lime zest cut into fine shreds
- 1 ea lime juice of
- 100 grams potato, new, very small cut in half if large
- 50 grams baby aubergines or mangetout, quartered
- 12 ea prawns, raw unshelled and headless
- 350 grams monkfish fillets cut across into 1cm slices
- 50 grams bamboo shoots
- 2 tablespoons basil, fresh finely shredded
- 1 ea chili, green finger thinly sliced into rings
- Carbohydrate 2.4353249999832 g
- Cholesterol 0 mg
- Fat 0.0757999999959423 g
- Fiber 0.755999998142112 g
- Protein 0.465874999980029 g
- Saturated Fat 0.0126174999997401 g
- Serving Size 1 1 Serving (84g)
- Sodium 2.17757091235757 mg
- Sugar 1.67932500184109 g
- Trans Fat 0.0295849999992265 g
- Calories 9 calories
A Taste of Thailand: My Green Monkfish and Prawn Curry Adventure
As a busy working mom, finding time to cook elaborate meals can feel like a luxury. But sometimes, a little culinary adventure is just what I need to unwind and reconnect with myself. This past week, I decided to tackle a recipe that promised a journey for the tastebuds – a Green Monkfish and Prawn Curry, adapted from a cookbook I adore. The recipe itself was surprisingly straightforward, once I’d gathered all the necessary ingredients. This wasn’t just any curry; it was a vibrant, fiery dance on the palate, and I’m so excited to share my experience with you.
The aroma alone was intoxicating. The fragrant blend of coconut milk, lime leaves (I opted for the zest, since fresh leaves are hard to find!), and spices filled my kitchen with a tropical warmth. I love how cooking allows me to transport myself, even if just for a short time. Imagine this: the sun dipping below the horizon, a gentle breeze whispering through palm trees, and the taste of this intensely flavorful curry coating my tongue. That’s the magic of food – it can instantly transport you.
The process itself was rather simple. First, sautéing the green curry paste until fragrant was a sensory experience in itself – the vibrant green color, the heady aroma, the anticipation of what's to come. Then, the addition of coconut milk transformed the scene, creating a creamy base for the curry's symphony of flavors. The potatoes and aubergines simmered gently, their textures softening as they absorbed the rich, spicy broth. The prawns and monkfish, added just before the end, were cooked to perfection – succulent and tender.
The final touch, the fresh basil and the thinly sliced green chillies, elevated this dish to a whole new level. I'm not usually a fan of super-spicy food, but this curry struck a perfect balance between heat and flavor. The slight sweetness from the palm sugar cut through the spice, creating a complex and unforgettable taste. I will be honest, I could have eaten this for three days straight!
This Green Monkfish and Prawn Curry isn't just a dish; it’s a story. A story of vibrant flavors, fragrant aromas, and the simple joy of transforming humble ingredients into something truly extraordinary. It's a testament to the power of food to transport us, to connect us, and to remind us of the simple pleasures in life. And that, my friends, is something truly precious. I encourage you all to try it, and let me know how your own culinary adventure unfolds!
Tips for Success:
- Fresh Ingredients Matter: The quality of your ingredients will significantly impact the final taste. Opt for the freshest possible prawns, monkfish, and herbs.
- Adjust the Spice Level: Feel free to adjust the amount of green chillies to suit your spice preference. Start with less and add more gradually if desired.
- Don't Overcook the Seafood: Overcooked seafood will be tough and rubbery. Add it only at the very end, ensuring it's cooked through but still tender.
- Garnish Generously: A generous sprinkling of fresh basil and sliced green chillies adds a beautiful visual appeal and enhances the overall flavor.
- Serve Immediately: This curry is best enjoyed fresh, as the flavors can dull over time.
Step-by-step
- 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. To make the curry paste see p. 215 in the Stein book. If using bought paste, use about 40g for Emily - and it's still too much. Or double for Mathias.
- 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. Note that I found the potatoes were still a bit solid after 10 minutes. It's best to simmer until the potatoes are done and THEN go on to the Prawns and Monkfish.
- Meanwhile, shell the prawns and de-vein them. Cut each one in half lengthways.
- Add the prawns to the pan with the monkfish, bamboo shoots and the mangetout, if using. Simmer for another 2 minutes. Do not simmer for longer that 2 minutes, so you need to make sure that the potatoes are done before this stage.
- Stir in the shredded basil and serve sprinkled with the sliced green chilli.
