I cheated, and you know what? It was worth it. I usually start literally from scratch with my recipes (as you would know!) but I just couldn't bring myself to work out the green curry recipe that I still haven't done, starting with a curry powder and going from there...so I used the very delicious (but quite salty) Ayam brand Green Curry Paste which is gluten free as an added bonus. A new fave in my fridge...just sayin'. So don't feel bad, whip this amazing curry in no time with a little help from our friends at Ayam...and by the way, I always, always, always use their coconut cream/milk products as they are the best, with no additives. Plug over...(and they don't pay me at all...for the skeptics amongst you!)
Anyhoo, I digress, you are going to love this one. I suppose a more traditional Thai curry would have pea eggplant, but these are not easy to find in my neighborhood, and so they didn't make the cut! But if you can find them, by all means, toss them in with the coconut gravy step as they need a little longer cooking time than the fish. Enjoy.
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- 1 red onion, halved
- 2 cloves garlic
- 20 Grams Cobram Estate Extra Virgin Olive Oil EVOO BUY
- 3 generous Tablespoons Ayam Green Curry Paste
- 2 270ml Tins coconut milk (AYAM) Recipe
- 100 Grams water
- 2 Tablespoons Chicken Stock Powder Recipe
- 20 Grams fish sauce
- 40 Grams coconut sugar coconut palm sugar
- 3 keffir lime leaves
- 1 stalk fresh lemon grass, bruised
- 600 Grams monkfish fillets, cut into pieces
- 12-14 grape tomatoes, halved lengthways
- 100 Grams frozen peas
- Generous Handfuls coriander (cilantro) leaves, to garnish
- 2 limes to serve
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.
Add curry paste, coconut milk, water, chicken stock powder, fish sauce, coconut palm sugar, lime leaves and lemon grass and cook 10 min/100℃/Reverse/speed 2.
Add fish, tomatoes and peas and cook 3 min/100℃/Reverse/speed 2.
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.
Serve over steamed rice or quinoa with plenty of coriander leaves on top and a slice of lime on the side.