Thai Jungle Curry, a dish from Chiang Mai, is traditionally made with ingredients found in the jungles of Thailand.

We’ve spiced things up with monkfish and some tasty vegetables to create a super quick, healthy and delicious taste of Thailand.

Ingredients

1 tbsp cooking oil

600ml chicken or vegetable stock

2 tbsp thai fish sauce or soya sauce

1 tbsp palm sugar or brown sugar

100g tenderstem broccoli spears, cut in half

1 medium red pepper, cut into slices

125g carrot spaghetti ready made or cut carrots into batons

1 courgette, cut into slices

8-9 cherry tomatoes

750g fresh monkfish, cut into chunks (can replace with other firm white fish and/or prawns)

1 large handful of curry leaves (optional)

Method

For the curry, place a large wok over a medium heat, add the vegetable oil and then add Shemin’s Thai Green or Red Curry Paste with a splash of stock or water. Stir for 1 minute.
Add the stock, sugar and the fish or soya sauce. Bring to the boil and reduce the heat to a simmer.
Add the tenderstem broccoli, red pepper, carrot spaghetti, courgette and cherry tomatoes. Cook until tender.
Add the monkfish and simmer until done approx 3 mnutes.
Stir through the curry leaves just before serving. Serve with steamed or boiled rice.

Tip: You can use whatever vegetables you have in the fridge. You can also use tofu instead of fish.

Serves 4

Recipes

Thai Monkfish Jungle Curry