Red Thai Seafood Curry

Serves: 4

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Total Time: 25

Prep Time: 15

Cook Time: 10

• 1 tablespoon(s) vegetable oil
• 3  level tbsp Thai red curry paste
• 450 gram(s) monkfish tail, boned to make 350g fillet, sliced into rounds
• 350 gram(s) large raw, peeled prawns
• 400 ml can half-fat coconut milk
• 200 ml fish stock
• Juice of 1 lime
• 1-2tbsp Thai fish sauce
• 125 gram(s) mangetout, sliced lengthways
• 3  level tbsp freshly torn coriander

Method

1. Heat oil in a large non-stick pan or wok. Add the curry paste and cook for 1-2min.
2. Add the monkfish and prawns and stir well to coat in the curry paste. Add the coconut milk, stock, lime juice and fish sauce. Stir all the ingredients together and bring just to the boil.
3. Add the mangetout and simmer for 5min or until both mangetout and fish are tender. Stir in the coriander and check the seasoning, adding salt and freshly ground black pepper to taste. Serve with plain boiled rice.
4. COOK'S TIP If you can't find half-fat coconut milk, use half a can of full-fat and make up the difference with water or stock. Freeze the remaining milk for up to a month.

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