ingredients

1 kg of monkfish fillet diced
2 handfuls of salted toasted almonds
8 dl of coconut milk
4 leaves of lemon kaffir
1 tuft of coriander
1 to 2 tablespoons to s. red curry paste
3 tbsp. to s. of nuoc-mâm
1 tbsp. to s. clear soy sauce
1 tbsp. to s. brown sugar

Steps

Lotte coco-almonds

1 Heat the coconut milk in a wok over medium heat, gradually add the red curry paste (taste as and for a result more or less up to your taste), cook 5 min.

2 Add kaffir lemon leaves, nuoc-mâm, soy sauce and sugar. Bring to a boil, simmer for 15 minutes over medium heat. When the whole thickens, lower the fire, add the monkfish , cook approx. 10 min on low heat: the fish must be melting.

3 Sow almonds and coriander just before serving with rice.

tips

The grain of salt of Morgane:

You can replace the monkfish with cod back and add touches of color by incorporating in the end peas greedy, cherry tomatoes, broccoli (see photo).