Rendang monk curry | W Stevenson & Sons Ltd

Ingredients

• 500g diced monk fish
• 250ml coconut milk
• 2 tbsp coconut oil
• 2 tbsp Rendang curry paste [or red Thai sauce]
• 2 carrots, peeled and finely sliced
• 1 stick of lemongrass
• 2 cloves of garlic, grated
• 1 tbsp of root ginger, grated
• Handful of sugar snap peas and baby sweetcorn
• 1 tsp soy sauce
• 2 courgettes, spiralised into noodles or substitute with rice noodles
• Bunch of Thai basil to garnish