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Thai-style Red Seafood Curry
Thai-style Red Seafood Curry is a modern Fusion recipe for a classic Thai-influenced curry of monkfisa and prawns in a coconut milk and red curry base. The full recipe is presented here and I hope you enjoy this classic Fusion version of: Thai-style Red Seafood Curry.
prep time
15 minutes
cook time
10 minutes
Total Time:
25 minutes
Additional Time:
(+30 minutes marinating)
Serves:
2
Rating: 
Tags : CurrySpice RecipesFusion RecipesFusion Recipes
Here is a classic fusion recipe of a Thai-style red curry made with monkfish and prawns with mangetout (snow peas).
Ingredients:
1 tbsp vegetable oil
3 tbsp
Thai red curry paste
450g monkfish tail, cartilage removed to make a 350g fillet, sliced into rounds
350g raw, peeled king prawns
400ml tin of coconut milk
200ml fish stock
Juice of 1 lime
1–2 tbsp Thai fish sauce
125g mangetout, sliced lengthways
3 tbsp freshly-torn coriander
Method:
Place a large non-stick pan or wok over medium heat. Add the curry paste and stir fry for 1-2 minutes, until no longer raw.
Add the monkfish and prawns and stir well to coat in the curry paste. Next add the coconut milk, stock, lime juice and fish sauce.
Stir all the ingredients together and bring just to the boil.
Turn into a warmed serving dish and bring to the table. Serve accompanied by steamed Thai jasmine rice.
