My friend Grainne passed me an amazing recipe for a super healthy curry paste.
It makes enough for 2 goes so you can keep half in a jar in the fridge for up to 2 weeks or freeze it for up to a month.
You can add whatever meat, fish or seafood to it. This time I decided to go all out and make a delish monkfish curry.
2-3 Chillies (depending on how hot you like it ), deseeded and roughly chopped
3 stalks of lemon grass with tough outer leaves removed, chopped
6 lime leaves
big chunk of ginger peeled & sliced (use 1 bag approx 80 gr)
big bag of Coriander (approx 80 gr) stems and all, roughly chopped (hang onto a few leaves for your curry if making the same day)
2 shallots peeled
80 mls coconut oil
*To make the curry paste pop everything into a blender or a food processor and blend to a paste.
1 fresh monkfish filet chopped into small chunks
2 garlic cloves, peeled and finely chopped
1 red chilli, deseeded and finely chopped
1 thumbnail sized ginger chunk, chopped into little matchsticks
Heat a wok or pan with coconut oil.
Sauté the chopped garlic, chilli and ginger.
Add the curry paste and swirl aroundthe pan.
Add the monkfish and mix it all well constantly stirring
until monkfish is cooked (it should take just a couple of minutes)
Finish the curry by sprinkling it with freshly chopped coriander.
Thanks to Grainne for sharing her delish curry paste recipe!
If you have any healthy recipes you’d like to share please contact me at the email below.