Mild Monkfish Curry with Coconut Milk

Mild Monkfish Curry with Coconut Milk Mild Monkfish Curry with Coconut Milk
A delicious gluten free curry!
6 people 20 minutes 10 minutes


  • 800 ml Coconut Milk (2cans)
  • 1 - Green Pepper
  • 6 - Monkfish (175g/6oz each)
  • 7 - Mushrooms
  • 1 - Red Onion
  • 1 - Red Pepper
  • 0 - SuperValu Basmati Rice to Serve (cook as per pack instructions).
  • 1 tbsp SuperValu Olive Oil
  • 1 bunch SuperValu Scallions
  • 1 dstspn Thai Green Curry Paste
  • 0 - Tiger Prawns (optional)


  1. Thinly slice the peppers, mushrooms and red onion.
  2. Chop the spring onions into diagonally into 2 cm pieces.
  3. Heat a deep wide based pan with a little oil.
  4. Quickly fry the vegetables over a hot heat until they just begin to soften. Add the curry paste to the pan and fry this for 2-3 minutes until the vegetables are all fully coated with the paste.
  5. Pour the coconut milk into the pan and bring to the boil.
  6. Reduce the heat and add the pieces of monkfish into the broth. Add the prawns (if using) at this stage also.
  7. Cover the pan and allow this to gently simmer for 8-10 minutes over a very low heat until the fish is cooked. Baste the monkfish with the broth during cooking.
  8. Remove the pieces of monkfish from the pan and place on some boiled basmati rice, divide the remaining sauce between the servings .
  9. If the sauce has become too thick, add a little water or vegetable stock or even some white wine if you are feeling indulgent and bring it back to the boil again.
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