Summary

Ingredients

• 2 shallot (s)
• 2 cloves garlic)
• 1 red pepper (s)
• 100 g suar snap peas
• 2 spring onion (s)
• 3 sprigs coriander green
• 1 chilli pepper (s), green
• 2 sticks lemongrass
• 400 g monkfish fillet (s)
• 300 g shrimp (s), unpeeled raw
• 2 tablespoons oil
• salt
• 200 ml coconut milk, unsweetened
• 200 ml vegetable stock
• 2 teaspoons curry powder
• 1 teaspoon ginger, grated fresh
• 1 teaspoon lime (s), grated zest
• 1 tablespoon lime juice
• 1 tablespoon soy sauce

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Instructions

1. Peel and finely chop the shallots and garlic cloves. Wash and clean the peppers, sugar snap peas and spring onions. Cut the bell pepper into strips and the spring onions into rings. Wash the coriander, shake it dry and chop it. Halve the chilli lengthways, clean, wash and chop. Halve the lemongrass.
2. Rinse the monkfish in cold water, pat dry and cut into pieces. Peel the prawns, removing the intestines. Rinse the shrimp in cold water and pat dry.
3. Heat the oil in the wok. Fry the shallots briefly while stirring. Add the garlic and paprika strips. Salt and stir-fry for 2 minutes. Add the snow peas and stir-fry for 2 minutes. Take out the vegetables.
4. Bring the coconut milk and the broth to the boil in the wok. Season with chilli, curry, ginger, lemongrass and lime zest. Then cook for 7 minutes over medium heat. Add fish. Reduce the heat and cook the fish covered for 2 minutes. Add the prawns. Cover everything and cook for another 3 minutes. Mix in the vegetables. Season with lime juice, soy sauce and salt.
5. Serve sprinkled with spring onions and coriander.