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Thai green curry with monkfish recipe


2 tbsp sunflower oil
600 ml (1 pint) fish stock, preferably home-made
2 tbsp fish sauce
2 tbsp sugar
280 g (10 oz) baby new potatoes, scrubbed and halved
1 red pepper, seeded and cut into strips
500 g (1 lb 2 oz) monkfish fillets, sliced across into medallions
115 g (4 oz) small sugarsnap peas
100 ml (3½ fl oz) coconut milk
juice of 1 lime
1 tbsp chopped fresh coriander to garnish
Green curry paste
2 tbsp finely grated fresh galangal
2 tsp finely chopped fresh lemongrass
4 lime leaves, shredded
6 tbsp finely chopped fresh coriander
6 shallots, very finely chopped
4 garlic cloves, crushed
1 tsp ground coriander
1 tsp ground cumin
1 fresh red chilli, seeded and finely chopped
finely grated zest of 1 lime



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