Thai prawn and monk fish curry

tom voigt
private chef
chef tom voigt




Ingredients: 4 Persons



2 p shallots finely chopped

2 cloves garlic finely chopped

1 red bell pepper, cut in fine stripes

100g snow peas, cut in triangles

2 spring onions, cut in rings

3 stalks cilantro, chopped

1 green chili, finely chopped

2 stalks lemon gras

400 g monk fish

300 g unpeeled tiger prawns

2 tbsp oil


200 ml coconut milk

200 ml natural vegetable or good fish stock

2 tsp curry green curry paste

1 tsp fresh grated ginger

lime zest

5 p spring onions, cut in 2 cm pieces

2 red hot chilli peppers, cut in thin stripes

some chives




Rinse the monk fish under cold water, dry well and cut into chunky pieces. Peel the prawns and remove the intestines, wash them well and dry them well.


Heat the oil in a wok. Fry the shallots, the garlic and the bell pepper for about 2 minutes.

Add the snow peas, season with salt and remove the vegetables, put them aside.


In the same wok bring the coconut milk and the broth to boil. Season to taste with the chili, the curry, paste, the ginger, the lemongrass and lime zest. Cook for 6 minutes at low heat.


Add the fish, cover with a lid and cook for 2 minutes. Add the prawns now and cover. Let simmer for another 3 minutes. Carefullz fold in the vegetables in. Season to taste with lime juice, soy sauce and salt. Sprinkle with spring onions and cilantro to serve hot.