Hey Guys,

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. 

Instagram: @cookingbydei

Monkfish Curry

Monkfish 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.


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