Fish

Monkfish Curry with Lemongrass and Limeleaf is for Dinner.

Monkfish Curry with Lemongrass and Limeleaf takes 15 minutes to prepare.

Monkfish Curry with Lemongrass and Limeleaf takes 20 minutes to cook.

Monkfish Curry with Lemongrass and Limeleaf makes 2 servings.

The ingredients for Monkfish Curry with Lemongrass and Limeleaf are:

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

Here is how you make Monkfish Curry with Lemongrass and Limeleaf:

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: 2Recipe submitted by SparkPeople user CHEEKYCHOOK.

The nutritional information for Monkfish Curry with Lemongrass and Limeleaf is:

• 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

Monkfish Curry with Lemongrass and Limeleaf is Asian cuisine.