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Red Curry Monkfish and Prawns

Red Curry Monkfish and Prawns

Preparation time:

  • 15mins

 

Cooking time:

  • 25mins

 

Specialty:

  • Pescatarian
  • Dairy-free
  • Gluten-free

 

We usually have a curry night during the week, where we try different recipes, mixing South-East Asian and Indian tastes. This is our seafood red curry quick recipe for weekly meals.  

 

Ingredients (4 Servings):

  • 2 Monkfish Fillets (1lb)
  • 10 Prawns
  • 1 Can of Organic Coconut Milk (400g/14oz)
  • 4 Teaspoons of Red Curry Paste
  • 3 Cloves of Garlic
  • 5-6 Dried Kaffir Leaves
  • 1/2 Tablespoon of Cassava Flour
  • Extra-virgin Olive Oil
  • Sea Salt

 

Instructions:

  • Deshell the prawns and cut the monkfish fillets into cubes.
  • Simmer 3 cloves of garlic with extra-virgin olive oil and the red curry paste in a saucepan. Once the oil comes to a sizzle, add the prawns and the monkfish.
  • Stir for 5 minutes.  
  • Pour a can of coconut milk into the pan, add the kaffir leaves and mix all together. Cook for 5 mins. 
  • Remove the monkfish and the prawns from the pan and place them in a plate.
  • Add the cassava flour to the pan using a sifter to prevent clamps and stir all together. The cassava flour helps making the coconut-curry sauce creamier and thicker. 
  • Stir for a couple of minutes and then add the prawns and the monkfish to the pan-
  • You can serve it with steamed brown/white jasmine rice. The rice is perfect to absorb the sauce. 

15.08.2021

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