My name is Shelma Dei, my love for food stems from my childhood and also being rather fussy when it comes to food.
I am very passionate about food and love to create dishes that spring into mind. I love to experiment with different ingredients, often things you wouldn’t expect to put together.
When it comes to food from the Far East there was a time when I had no clue what Thai cuisine was all about, and I could not name a single dish. Now I absolutely love certain Thai dishes & of course Japanese food.
I stumbled across an ingredient called palm sugar & was intrigued. I googled what it was used for, and low and behold it can be used in Thai dishes.
This month I decided to try out a Thai curry with my own take on it, using herbs like turmeric, galangal, coriander, lemongrass.
Thai dishes are delicious and full of flavour with a sour, salty and sweet flavour on one plate. The colours are so vibrant and appealing which will have you wanting more.
I was thoroughly pleased with the result of this month’s dish and I would recommend that you have a go at making the dish. You don’t have to only use Monkfish, you can opt for prawns, mussels or even chicken.
You won’t be disappointed; once you have a plate, you will feel as though you are in the sunny, busy streets of Bangkok, eating fragrant authentic Thai curry.
1 tbsp oil
1 small onion, chopped
1 bell pepper, chopped
2 cloves garlic, minced
2 tsp ginger, minced
3 inch piece of lemongrass, sliced very thinly
2 tbsp Thai green curry paste
13.5 ounce can coconut milk
1 lb monkfish cut into 1-inch pieces
1 tsp fish sauce
3 limes, divided
1/4 cup coriander, chopped for garnish
Prepare rice of your choice according to package directions
Meanwhile, in a large sauté pan, heat olive oil over medium heat. Add the onion and pepper and cook for about 4-6 minutes until vegetables start to become tender.
Add garlic, ginger, lemongrass, and green curry paste. Give everything a good stir and cook for another minute
Add the coconut milk and cook for 2 minutes.
Add the monkfish I season mine with sea salt and pepper simmer for 8-10 minutes, until monkfish is cooked through
Add the fish sauce along with the juice from one lime, then remove from heat.
Serve monkfish curry over rice. Garnish with coriander, red /green chillies and serve with additional lime wedges to squeeze on immediately before eating.