Delicious Trident Red Curry of Monkfish

Serves

4

Ingredients

• 1 monkfish

• 1 cup Trident Coconut Cream

• 50g packet Trident Red Curry Paste

• 1 cup Trident Coconut Milk

• 3 tablespoons Trident Stir-Fry Fish Sauce

• 3 tablespoons palm sugar

• 2cm piece of ginger, grated

• 80g sugar snap peas

• 410g can Trident Baby Corn Spears

• 5 kaffir lime leaves, julienned

• A handful of Thai basil leaves

• 2 long red chillies, julienned

• Steamed jasmine or brown rice, to serve

Instructions:

• Remove the skin and any bones from the monkfish & cut it into bite-sized cubes. Alternatively, have your fishmonger remove the bones & skin for you.

• Remove the thick cream from the top of the Trident Coconut Cream and spoon into a wok over medium heat. Add the Trident Red Curry Paste and cook for
  3-4 minutes, adding more of the cream if necessary. Add the rest of the Trident Coconut Cream and the Trident Coconut Milk and bring to a simmer.

• Add the Trident Stir-Fry Fish Sauce & palm sugar and cook until the sugar has dissolved. Add the ginger, sugar snaps & Trident Baby Corn Spears and cook for 2-3 minutes, then add the monkfish and cook for a further 2 minutes.

• Add the lime leaves, Thai basil and chillies and serve with steamed jasmine or brown rice.

Tips:

• You could also use prawns, lobster, bugs or any firm white-fleshed fish.