Archive of BBC Food Recipes

Monkfish curry with lemongrass and lime leaf

Prep time less than 30 mins
Cook time less than 30 mins
Serves 4
From Saturday Kitchen Best Bites
In this dish, the delicate flavour of monkfish is wonderfully spiced with lemongrass and lime.


  1. For the monkfish curry, heat the oil in a large wok until smoking and stir-fry the shallots, garlic, ginger, lemongrass, lime leaves and green chillies for 2-3 minutes. Stir in the coconut milk and continue to cook for 3-4 minutes, or until the volume of the liquid has reduced slightly.

  2. Add the coriander, monkfish and water chestnuts and continue to cook for 3-4 minutes, or until the fish is cooked through. Stir in the fish sauce and lime juice.

  3. Meanwhile, for the Thai jasmine rice, place the rice and lemongrass stalk into a saucepan, cover with the water and simmer gently for 12-15 minutes, or until the rice has absorbed all of the water and is tender. Remove the pan from the heat and set aside for 5 minutes.

  4. To serve, spoon some of the Thai jasmine rice onto each of 4 serving plates. Spoon some monkfish curry on top and sprinkle over the Thai basil leaves.


For the monkfish curry

  • 2 tbsp vegetable oil
  • 6 shallots (preferably Thai) peeled, finely sliced
  • 3 garlic cloves, peeled, crushed to a paste with a little salt
  • 40g/1½oz ginger, peeled, finely grated
  • 4 lemongrass stalks, tender part only, finely chopped
  • 6 lime leaves, shredded
  • 2-3 green chillies, seeded and finely chopped, to taste
  • 600ml/1pt coconut milk
  • 4 tbsp chopped fresh coriander
  • 600g/1lb 5oz monkfish tails, cut into large chunks
  • 200g/7oz tinned water chestnuts, drained
  • 2 tbsp Thai fish sauce
  • 1 lime, juice only
  • 4 tbsp Thai basil leaves (available from Asian grocers), torn, to serve

For the Thai jasmine rice

  • 250g/9oz Thai jasmine rice
  • 500ml/17½fl oz water
  • 1 lemongrass stalk, bruised

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