Serves 3-4

A Thai curry is light and tasty spooned into bowls to eat with a spoon. This recipe may have a lot of ingredients but
it is quick and easy to put together.

3 large garlic cloves, sliced thinly
1 tbsp sunflower oil
300ml fish or chicken stock
1 x 400ml can coconut milk
1 tbsp Thai fish sauce
Half the green curry paste, see below
600g monkfish fillet, cut into 3cm cubes
300g baby new potatoes, boiled
A handful of cherry tomatoes, optional
12 large leaves fresh (Thai) basil
Salt and ground black pepper

GREEN CURRY PASTE

3-6 large fresh green chillies (depending on taste and strength), seeded and chopped
4 garlic cloves, chopped
1 stem lemon grass
3 kaffir lime leaves or 3 strips of lime peel
1 tsp ground coriander seeds
Half tsp cumin seeds
2cm cube fresh, peeled and chopped galangal or ginger
3 fresh coriander roots or stalks, chopped
2 tbsp fresh coriander leaves
1 tsp salt
3-4 tbsp groundnut or olive oil

1 First, to make the paste, blend all the ingredients together in a food processor. Do not overblend - it should be slightly chunky. Use half for the recipe and store the remainder in a small jar in the fridge, covered with a layer of oil on top.
2 Fry the garlic slices in the oil until browned and crispy. Mix in the stock, coconut milk, half the paste and fish sauce. Bring to the boil, stirring.
3 Drop in the cooked potatoes and cook for 2-3 minutes to reheat.
4 Drop in the monkfish cubes and cook for 5 minutes until firm, then add tomatoes and cook for 1-2 minutes.
5 Finally, stir in basil leaves and heat until wilted. Serve immediately.

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