This curry is wonderfully fragrant. Serve it with jasmine rice and a side dish of Chinese cabbage or broccoli florets stir-fried with garlic and a little soy sauce. Packs of Thai fresh spices that include lemongrass, lime leaves and galangal are available from many large supermarkets.
To make a speedy Thai prawn curry, fry the shallots and garlic in the oil until softened, then pour in the fish stock, fish sauce and sugar. Add 2–3 tbsp ready-made green curry paste from a jar (take care as some brands can be quite fiery) and stir well. Simmer for 10 minutes. Add the sugarsnap peas and cook for 3 minutes, then add 200 g (7 oz) peeled raw tiger prawns. Cook for 1–2 minutes or until the prawns turn from grey to pink. Add the lime juice and 4 tbsp chopped fresh basil, and serve. * Use small fresh asparagus tips in place of the sugarsnap peas.
Monkfish, like other white fish, is low in fat and therefore fits well into a healthy diet, particularly when used in recipes with other low-fat ingredients. * Shallots tend to be milder and more subtle in flavour than onions. Like onions they contain some vitamin C and B vitamins. * Fresh coconut milk is a popular drink in many parts of the world and a key ingredient in Caribbean and Asian cooking. The canned version is high in saturated fat, but lower-fat coconut milk is now available.
B1, B6, C, calcium * A, E, niacin * B12, copper, iron, potassium, zinc