Monkfish curry with coconut milk and peppers
Ingredients
Instructions
- 800 g Monkfish fillets
- 50 g Curry
- 200 g Fresh peas
- 2 red peppers
- 1 zucchini
- 1 Eggplant
- 1 Bunch of coriander
- 50 g Red curry
- 1 onion
- 1 shallot
- 2 g Garlic
- 1 red pepper
- 1 Lime
- 1 sprig of thyme
- 1 bay leaf
- 3 tbsp. tablespoons olive oil
- 3 tbsp. Chicken stock
- 20 cl coconut milk
- Salt
- Pepper
- Prepare the marinade the day before: cut the monkfish fillets into pieces. Place them in a bowl with a little salt, pepper and 2 crushed cloves of garlic. Leave to marinate in the refrigerator.
- The same day: Peel and finely chop the onion, garlic and shallot. Peel the peppers, zucchini and eggplant, then cut them into small dice. Finely chop the parsley and coriander. Dilute the chicken stock in 1/2 l of hot water.
- Heat the oil in a casserole. Sauté the onion, shallot and garlic. Add the fish pieces, mix and brown for a few minutes.
- Moisten with the chicken stock. Add the curry, red curry, bay leaf and thyme. Season with salt and pepper and cook for 20 minutes over low heat.
- Add the coconut milk and mix. Add the peas, bell pepper and zucchini. Add lemon juice and chilli. Cover and cook over medium heat for 15 minutes. Add the coriander leaves before serving with Thai rice.
Tip: This recipe can also be made with meat such as lamb.
Monkfish curry with coconut milk and peppers
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