Green monkfish curry (Gaeng Kiew Wann Pla)
480g monkfish or monkfish fillets, sliced
3dsp sunflower oil
2 heaped dsp green curry paste
800ml coconut milk, 21% fat
200ml water
4 kaffir lime leaves, torn
3dsp fish sauce
1dsp or 20g palm sugar
80g Thai pea aubergines
50g bamboo shoots, sliced
100g mixed peppers, sliced
100g string beans, cut 4cm
2 chillies, finely sliced
10g sweet basil, torn
Heat the wok to a medium heat, add the oil and green curry paste and stir until you begin to get an aroma. Add the coconut milk and the water to thin it, bring to the boil for a few minutes and then add the kaffir lime leaves. Season with fish sauce and palm sugar.
This dish can be made in advance as far as this step and kept in the fridge for up to 3 days
Add the monkfish and Thai aubergines, cook for one minute and then add the rest of the vegetables. Cook for a few minutes but keep the vegetables crunchy and at the last minute add in the sweet basil.
Serve with Thai jasmine rice
This recipe is brought to you from ‘Saba: The Cookbook’. All proceeds from sales of this book will go to The Bone Marrow Transplant Unit in Our Lady’s Children’s Hospital, Crumlin and to The Thai Red Cross Society. It is available from all good bookshops, Saba restaurant, Clarendon Street and Saba To Go, Rathmines, priced €30.
Serves
4
Main ingredients
Fish, Vegetables, Rice
Recipe Type
Dinner, Entertaining, Curry
Cuisine
Thai, Asian
Level of Difficulty
Easy
Coconut milk with 21% fat content gives a better flavour than those with a lower fat content but water is added to lighten it.
