Thai Red Curry with Monkfish and Bamboo Shoots
Ingredients
- 600 g monkfish tail, cut into chunks
- 3 tbsp gluten-free Thai red curry paste
- 400 ml coconut milk
- 200 g bamboo shoots, drained
- 4 lime leaves (kaffir)
- 2 tbsp gluten-free fish sauce
- 1 tsp palm sugar or soft brown sugar
- 20 g fresh coriander
- 1 tbsp coconut oil
- 300 g jasmine rice
Nutrition (per serving)
- Calories
- 641 kcal
- Protein
- 30.7 g
- Carbohydrate
- 65.2 g
- of which sugars
- 5 g
- Fat
- 27 g
- of which saturates
- 21 g
- Fibre
- 3.3 g
- Salt
- 2.67 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Cook the jasmine rice according to packet instructions and keep warm.
- 2
Heat the coconut oil in a saucepan over a medium heat, add the curry paste and lime leaves and fry for 2 minutes.
- 3
Pour in the coconut milk and bring to a gentle simmer for 5 minutes.
- 4
Add the bamboo shoots, fish sauce and sugar and stir well.
- 5
Gently add the monkfish chunks and simmer for 8–10 minutes until the fish is cooked through and firm.
- 6
Scatter with coriander, discard the lime leaves and serve with jasmine rice.
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