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Ingredients

• 1 tbsp olive oil
• 2 shallots, diced (or red onion)
• 2 clove garlic, finely chopped
• 2 cm ginger, finely chopped
• 1 tsp ground cumin
• 1 tsp ground coriander
• 1 tsp ground saffron
• 1 tsp turmeric
• 2 thai lime leaves, shredded finely
• 2 stalks lemongrass, split lengthways
• 1 red chilli, hopped
• juice of 1 limes
• 300 g monkfish, e-skinned, de-boned and cut into 1cm pieces
• 400 ml tinned coconut milk
• 1 tbsp fish sauce, (Thai fish sauce)
• 125 g baby sweetcorn, sliced lengthways
• 225 g raw tiger prawns, peeled and de-veined
• 1 red pepper, iced
• 225 g spinach leaves, chopped or torn, stalks cut off
• large bunch of coriander, chopped
• 1 tsp ground black pepper
• cooked noodles, to serve

Description

For A Luxurious Curry Try Tonia Buxton's Fragrant Recipe For Tiger Prawns And Monkfish In A Spiced Coconut Sauce

UK TV