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

  1. 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. 
  2. 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.
  3. 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.