Thai Yellow Curry with Monkfish and Butternut Squash
Dietary and allergen labels, nutrition and cost are worked out automatically from each recipe’s ingredients and are a guide only. Check the labels on what you buy yourself — especially for allergies or coeliac disease. More about recipe labels.
Opens Equal House and puts it on the night you choose. No app yet? It’s free, and the recipe comes with you when you install it.
Ingredients
- 450 g monkfish tail, cut into chunks
- 3 tbsp thai yellow curry paste
- 400 ml coconut milk
- 300 g butternut squash, peeled and cubed
- 1 tbsp fish sauce
- 1 tsp palm sugar
- 10 g fresh coriander, chopped
Nutrition (per serving)
- Calories
- 337 kcal
- Protein
- 19.6 g
- Carbohydrate
- 13 g
- of which sugars
- 5.8 g
- Fat
- 22.4 g
- of which saturates
- 18 g
- Fibre
- 2.9 g
- Salt
- 1.73 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Fry the thai yellow curry paste in a splash of the coconut milk in a wide pan for 2 minutes until fragrant.
- 2
Stir in the rest of the coconut milk and add the butternut squash.
- 3
Simmer for 15 minutes, stirring occasionally, until the squash is almost tender.
- 4
Lower in the monkfish chunks and poach gently for 6 to 8 minutes until the fish is opaque and firm all the way through.
- 5
Season with fish sauce and palm sugar.
- 6
Scatter with fresh coriander and serve with jasmine rice.
Plan your meals — and share the cooking
Equal House builds your shopping list by aisle, times the cooking for dinner, and shares it out fairly. Free to start.
Free to start on your iPhone Free to start on your Android phone Free to start · No ads · Your family's data stays yours.