Easy

Coconut (grated)

Monkfish fillet

Lemongrass

Salt

Fresh coriander leave

Olive oil

Garlic

Ginger (powder)

Curry

Coconut Milk

Fresh cream

Onion

unit

Leek

Thai casserole

Peel and finely chop the washed leeks, onions, lemongrass and garlic.

Sweat the onions and leeks in a casserole dish with a drizzle of oil, then add the ginger, lemongrass and garlic. Stir and cook for 10 minutes.

Stir in curry powder and shredded coconut. Stir for 2 minutes over medium heat, then pour in coconut milk and cream. Bring to the boil for 5 minutes. Continue cooking at a gentle simmer for 20 minutes. Blend with an immersion blender.

Cut the monkfish fillets into sections and season with salt. Lay them flat in a hot frying pan with a drizzle of olive oil. Brown slightly, but do not cook through. Remove the monkfish sections and drain.

Add the monkfish sections to the casserole with the curry sauce. Cook for a further 10 minutes over low heat.

Just before serving, sprinkle with finely chopped fresh coriander.

Easy

65 min

Pregnant woman

Thai

Main course

Fish

Asian

Servings

6

Nutrition

/ per serving

Directions

Step #1

10 min.

Step #2

15 min.

Step #3

25 min.

Step #4

5 min.

Step #5

10 min.

Step #6

0

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