Monkfish Curry with Lemongrass and Limeleaf

1 tbsp vegetable oil
3 shallots (preferably Thai) peeled, finely sliced
2 garlic cloves, peeled, crushed to a paste with a little salt
30g ginger, peeled, finely grated
2 lemongrass stalks, tender part only, finely chopped
4 lime leaves, shredded
1-2 green chillies, seeded and finely chopped, to taste
300ml coconut milk
3 tbsp chopped fresh coriander
300g monkfish tails, cut into large chunks
100g tinned water chestnuts, drained
1 tbsp Thai fish sauce
1 lime, juice only
2 tbsp Thai basil leaves (available from Asian grocers), torn, to serve

1. For the monkfish curry, heat the oil in a large wok until smoking and stir-fry the shallots, garlic, ginger, lemongrass, lime leaves and green chillies for 2-3 minutes. Stir in the coconut milk and fish sauce and continue to cook for 3-4 minutes, or until the volume of the liquid has reduced slightly.
2. Add the coriander, monkfish and water chestnuts and continue to cook for 3-4 minutes, or until the fish is cooked through. Add the lime juice to taste.
3. To serve, sprinkle over the Thai basil leaves.

Number of Servings: 2

Recipe submitted by SparkPeople user CHEEKYCHOOK.