THAI GREEN MONKFISH AND PRAWN CURRY

"Thai flavourings, including green chillies and aromatic kaffir lime leaves, make a fragrant seafood curry."

2 tbsp sunflower oil
2 to 3 tbsp green curry paste
400ml tin coconut milk
300ml water
1 tbsp nam pla (Thai fish sauce)
1 tbsp palm sugar or dark brown sugar
6 kaffir lime leaves
6 new potatoes, halved
24 Prawns, raw and headless
700g Monkfish, cubed
225g can bamboo shoots, drained
Salt
1 small bunch of basil, shredded
1 green chilli, sliced

Heat the oil in a casserole dish. Add the green curry paste and fry, stirring, for 5 minutes, until it smells aromatic.

Add the coconut milk, water, fish sauce, palm sugar, lime leaves and new potatoes. Stirring, bring to the boil. Reduce heat and simmer for 10 minutes until the potatoes are tender.

Add the prawns, monkfish and bamboo shoots. Season to taste with salt. Simmer for 5-10 minutes until the prawns and monkfish are cooked.

Stir in the shredded basil, sprinkle with green chilli and serve.

Servings: 6
adapted from source: Just For Starters by Kerry Brighton