Seafood Coconut Curry
Seafood Coconut Curry
Serves 4
Ingredients
For the fish curry
1 monkfish tail, cut into medallions
200g King Prawns
1 Yellow Pepper, sliced
1 bulb of fennel, finely sliced
6 baby sweetcorn, sliced lengthways
50g Bamboo shoots, drained
50g Water chestnuts, sliced
2 sticks of lemongrass
1 red chilli, finely sliced
2 tbsp coconut oil
Sea salt to season
For the curry sauce
1 can of coconut milk
2 tbsp Crunchy Peanut Butter with Toasted Coconut
1 tbsp red thai curry paste
1 tsp turmeric
For the Tiger Prawns
1-2 Tiger Prawns per serving
1 tbsp Crunchy Peanut Butter with Toasted Coconut
2 cloves of garlic, finely sliced
½ tsp of chilli flakes
1 tbsp sesame oil
Pinch of paprika
Salt and pepper
To garnish:
1 tbsp finely chopped coriander
1 tbsp desiccated coconut flakes
Process
- Prepare your Tiger prawns by brushing with Crunchy Peanut Butter with Toasted Coconut and a pinch of chilli and paprika. Add chopped garlic and drizzle with oil. Grill for 2-3 mins each side just before you serve the curry.
- To make the coconut curry start by heating coconut oil in a large pan. Then add in all the vegetables, monkfish and king prawns. After 5-6 mins cooking over a high heat add in turmeric, thai curry paste and Crunchy Peanut Butter with Toasted Coconut. Cook for a further 2-3 mins and then add in coconut milk and reduce the heat to a simmer. Cook for a final 4-5 minutes until the prawns and monkfish are cooked.
- While you finish your curry grill your Tiger prawns and serve on top of the curry sprinkled with coriander and coconut flakes. Serve with basmati rice.
