Monkfish Coconut Green Curry

Name: Thermomix recipe: Monkfish Coconut Green Curry
Prep time: 5 min
Cook time: 18 min
Ingredients: 1 red onion halved; 2 cloves garlic; 20 Grams Extra Virgin Olive Oil (EVOO); 3 generous Tablespoons Green Curry Paste; 500 Grams coconut milk; 100 Grams water; 2 Tablespoons Chicken Stock Powder; 20 Grams fish sauce; 40 Grams coconut sugar; 4-6 makrut (kaffir) lime leaves; 1 stalk fresh lemon grass, bruised; 600 Grams monkfish fillets, (or other white firm fish) cut into pieces; 12-14 cherry tomatoes halved; 100 Grams frozen peas; Generous Handfuls fresh coriander or cilantro leaves, to garnish; 2 limes to serve

Serves 4 Prep Time 5 minutes Cook Time 18 minutes Rated: Print

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DELISH and so quick in your Thermomix. The most amazing quick dinner on the table in a flash. Time to steam the rice!

Fish curry is such an easy quick weeknight dinner that you should definitely be adding it to your menu builder (and your diet of course!)

Including more fish in your diet offers numerous health benefits, from boosting heart health to providing essential omega-3 fatty acids. Fish is a rich source of lean protein and vital nutrients like vitamin D and selenium. Regular consumption of fish can improve brain function, support healthy skin, and reduce the risk of chronic diseases. Opt for the oily fish varieties like salmon, tuna, and mackerel to maximize these benefits but this curry utilises a meaty monk fish, which stands up to the Thermomix stirring. Adding fish to your meals is an easy and delicious way to enhance your overall health and well-being. Adding the curry just adds to overall enjoyment!

We have a couple of fish curry recipes on here, check them out as well:

Malabar Fish Curry

Turmeric Galangal Fish Curry

Golden Fish Curry

Bengali Salmon Curry

Thai Pineapple and Shark Curry

Coconut Salmon Curry

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Need

1 red onion halved
2 cloves garlic
20 Grams Extra Virgin Olive Oil (EVOO) BUY
3 generous Tablespoons Green Curry Paste Recipe
500 Grams coconut milk Recipe
100 Grams water
2 Tablespoons Chicken Stock Powder Recipe
20 Grams fish sauce
40 Grams coconut sugar
4-6 makrut (kaffir) lime leaves
1 stalk fresh lemon grass, bruised
600 Grams monkfish fillets, (or other white firm fish) cut into pieces
12-14 cherry tomatoes halved
100 Grams frozen peas
Generous Handfuls fresh coriander or cilantro leaves, to garnish
2 limes to serve

Do

1: Place onion, garlic and EVOO into Thermomix bowl and chop 3 sec/speed 5. Scrape down sides of bowl and saute 5 min/Varoma/speed 1.
2: Add curry paste, coconut milk, water, chicken stock powder, fish sauce, coconut palm sugar, lime leaves and lemongrass and cook 10 min/100℃/Reverse/speed 2.
3: Add fish, tomatoes and peas and cook 3 min/100℃/Reverse/speed 2.
4: Allow the curry to sit in the Thermomix bowl or transfer to an insulated serving bowl for around 10 minutes to allow flavours to infuse. Remove the lime leaves and lemongrass.
5: Serve over steamed rice or quinoa with plenty of coriander leaves on top and a slice of lime on the side.

Served with

Tenina Holder is a wife, mother of five and grandmother of eight, who started cooking in the olden days before Thermomix was even a thing.

Tenina has become the premium go to source for all Thermomix expertise and of course fresh and easy recipes that work. Her cooking classes and foodie trips are sold out in literally hours, her cookbooks appear on the Australian best seller lists and her social reach is in the millions. Her Insider Club is the most fun you can have with a Thermomix and you really should join her! She believes chocolate, butter and salt are health foods. Her food positivity mantra is, eat everything, just not all at once!