Monkfish curry with coconut milk

Monkfish curry with coconut milk

We are searching data for your request:

Forums and discussions:
Manuals and reference books:
Data from registers:
Wait the end of the search in all databases.
Upon completion, a link will appear to access the found materials.

Head to China with this tasty recipe! If you wish, you can replace the monkfish with chicken, it will be delicious too.


For 4 people

  • 400 g monkfish tail (fresh or frozen)
  • 1 brick of coconut milk 200ml Suzi Wan
  • 12 cherry tomatoes cut in half
  • 1 C. powdered ginger
  • 1 lime
  • 2 tbsp. powder curry powder
  • 3 c. vegetable oil
  • 3 c. of Nuöc Mám Suzi Wan
  • 1 minced onion
  • 6 sprigs of coriander
  • 1 C. sugar coffee


Cut the monkfish into large pieces.

In a wok or pan, heat the oil and fry the onions, ginger and curry and add the monkfish and tomatoes.

Cook for 10 minutes, stirring occasionally.

Add the coconut milk, mix well and lower the heat. Cook for 10 minutes.

To adjust the taste, add Nuöc Mám, sugar and lime.

Decorate with the coriander leaves and serve immediately with rice.

Photo: Suzi Wan


  1. Aranris

    I regret that I cannot help you. I believe you will find the right decision here.

  2. Kekree

    I'm ready to re-read the article again. Good material and written simply! That's what you need.

  3. Cathbad

    looked and was disappointed ..........

  4. Hunt

    the Excellent variant

Write a message