Healthy, radiant skin starts from within, and this Monkfish Red Curry is packed with skin-loving ingredients to help you glow from the inside out. From lean protein to omega-3 to ingredients with anti-inflammatory and antioxidant properties, this recipe will help you glow from the inside.
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Now, let’s get cooking!
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Monkfish Red Curry
Preparation: 20 mins
Cooking time: 20 mins
Servings: 6
Monkfish is a lovely meaty fish. Being a wild caught fish means it has happily swum freely in the ocean and consumed a natural diet. This is important. You only need to look at the flesh of farmed fish to see the difference. Pasty, pale and soft; you can see farmed fish are sick as a result of the farmed conditions they live in all their life.
Thai curry traditionally has palm sugar added to sweeten the dish. This recipe proves that this is a completely unnecessary addition – the sweetness derived from the fried vegetables is more than sufficient.
Ingredients
2 monkfish tails
1 tbsp coconut oil
800ml full fat coconut milk
4 tbs red curry paste
2 medium carrots, cut into thin matchsticks
1 red onion thinly sliced
1/2 small savoy cabbage, thinly sliced
1/2 jalapeño pepper used depending on taste
2 cloves of garlic, crushed
1 inch cube of fresh ginger finely chopped
1 handful of coriander
1 stalk of lemongrass sliced lengthways
6 kafir lime leaves
Method
Fry the fish in coconut oil and put to one side. Fry carrots, garlic, ginger, onion, cabbage and pepper until onions have cooked through and are translucent. Add coconut milk, lemongrass and red curry paste in a large sauté pan over medium heat. Cook for 5 minutes or until the desired thickness of the sauce is achieved. Combine fish and heat for 1-2 minutes. Garnish with fresh coriander and serve.
