You can’t beat a bit of fish curry, although this took quite some explaining to the children when they were growing up. A good firm fish stands up so well to fragrant curry spices, and this Thai green curry is no exception. I used monkfish in this recipe, which seems extravagent, but Ashtons kindly supplied me with some small monkfish, which are way cheaper than standard monkfish tails. In the past I’ve also used coley and gurnard, both of which work fine, plus of prawns of course, which are always beautiful in a curry.
The original recipe can be found on the Homemade website but I tweaked it a bit and this is the result.
(serves 2 – large portions)
1 tbsp olive oil
1 1/2 tbsp green Thai curry paste
A small bunch of fresh coriander, washed, stalks finely chopped and leaves picked
100g fine green beans
100g baby sweet corn
1 red chilli, washed and chopped
300 ml stock, made with a fish stock cube
320 g fresh fresh fish, cubed
100g baby spinach (optional)
200ml coconut cream
1tsp lemon juice
Heat the oil in a large pan. Add the curry paste, coriander stalks, green beans, baby sweet corn and most of the chilli and cook over a low heat for 5 minutes, then pour in the fish stock. Bring to a gentle simmer, then add the coconut cream. Cook for a further 5 minutes.
Add the fish and cook for until it flakes easily. Then add the spinach if using, and cook gently for 2 minutes, but don’t boil. Stir through the lemon juice and most of the coriander leaves. Garnish with the remaining coriander and chilli and serve with the jasmine rice.