Monkfish Curry with Lemongrass and Limeleaf

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Nutritional Info
  • Servings Per Recipe: 2
  • Amount Per Serving
  • Calories: 433.7
  • Total Fat: 24.5 g
  • Cholesterol: 48.0 mg
  • Sodium: 739.4 mg
  • Total Carbs: 21.5 g
  • Dietary Fiber: 1.7 g
  • Protein: 31.0 g

View full nutritional breakdown of Monkfish Curry with Lemongrass and Limeleaf calories by ingredient
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Number of Servings: 2


    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.

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