Green Curry with Monkfish

Thai Green Curry with monkfish · Gaeng Khieow Yuan

The most famous of all the Thai curries, ‘Gaeng Khieow Wuan’, is sweet and fragrant.

• 400ml Thai Gold Coconut Milk
• 2-3 teaspoons Thai Gold Green Curry Paste
• 400g Monkfish fillet, cubed
• 2 teaspoons Thai Gold Nam Plaa (Fish Sauce)
• 150ml Vegetable stock
• 2 teaspoons Thai Gold Palm Sugar or normal sugar
• 450g Seasonal vegetables
• 3-4 Thai Gold Kaffir Lime Leaves
• 1 Red chilli

1. Add the Thai Gold Coconut Milk to a saucepan and heat up to near boiling, stirring frequently.
2. Add the green curry paste and the kaffir lime leaves and cook for 3-4 minutes.
3. Next add the monkfish, and vegetable stock.
4. Add 2 tsp of Thai Gold Nam Plaa (Fish Sauce), and 2 tsp of Palm Sugar. Cook at medium heat for 8 minutes, stirring frequently.
5. Next add the vegetables and cook for a further 2 minutes.

• Hot & Spicy:Add chopped chillies to increase hotness, birds eye are the best.
• Extra Flavour: Garnish with some fresh coriander.
• Serve with Thai Gold Jasmine Rice.