My Favourite Fish Curry
Jen's Kitchen
Jen's Kitchen
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Ingredients

  • 3 tablespoons of sunflower oil
  • 75 g green curry paste
  • 400 ml can of coconut milk
  • 175 ml water
  • 2 tablespoons of fish sauce
  • 2 teaspoons of muscovado sugar
  • 4 kaffir lime leaves or 1 pared strip of lime zest, cut into very fine shreds
  • 1 lime, juice only
  • 100 g new potatoes, cut in half if large
  • 50 g aubergines, quartered
  • 12 raw, unshelled, headless prawns
  • 350 g monkfish fillet, cut across into slices 1cm thick
  • 2 tablespoons fresh basil, shredded finely

Instructions

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