Rendang monk curry | W Stevenson & Sons Ltd
Taste the rich flavors of Rendang monk fish curry! With monk fish, coconut milk, and a blend of aromatics, this dish is a culinary delight. Perfect for seafood lovers. Shop now.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.wstevenson.co.uk.
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
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