Red Thai Curry Cooking Sauce

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Red Thai Monkfish and Asparagus Curry

  • 1 tbsp oil

  • 1 lb monkfish tail, cut into chunks

  • 1 onion, peeled and sliced

  • 1/2 lb asparagus, trimmed and cut into pieces

  • 1 bottle MiniKitchen Red Thai Curry Cooking Sauce

  • Fresh coriander, chopped, for garnish

  • Roasted peanuts, chopped, for garnish

HEAT the oil in a medium saucepan on medium-low heat. 

ADD the onion and asparagus and saute for 2-3 minutes, until softened 

ADD Red Thai Cooking Sauce

ADD monkfish, bring to a gentle boil, reduce heat to medium-low and lightly simmer until monkfish is just cooked through, approximately 10 minutes

SERVE with rice, noodles or naan bread

Variation: You can substitute prawns, other fish, pork, chicken, beef or tofu. You can also substitute roasted veggies, chickpeas, or paneer. Adjust simmer time accordingly (cooked ingredients only need to come to a simmer). If using beef or pork, chicken or beef, brown in oil for 5-7 minutes before adding other vegetables and sauce.

Asparagus can also be substituted for zucchini, cauliflower, peppers, or anything else you like. Be adventurous!

Damini Mohan