Thai Monkfish Jungle Curry

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.


  • 1 tbsp cooking  oil
  • 100g Shemin’s Thai Green or Red Curry Paste
  • 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)


  1. 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.
  2. Add the stock, sugar and the fish or soya sauce. Bring to the boil and reduce the heat to a simmer.
  3. Add the tenderstem broccoli, red pepper, carrot spaghetti, courgette and cherry tomatoes. Cook until tender.
  4. Add the monkfish and simmer until done approx 3 mnutes.
  5. 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

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