Tools

Kitchen Machines: Hand blender or Food processor

 

Ingredients

For the paste

 

• 2 sticks lemongrass 
• 2-3g galangal 
• 2 cloves garlic 
• 3 shallots 
• 3-4 dry kaffir lime leaves 
• 1 tsp ground turmeric 
• 1 tbsp rice wine vinegar
•  ¼ tsp coconut sugar 
• 1 thai chilli (or to taste)
• 3 tbsp water 

For the curry

 

• 1 tbsp coconut oil
•  250g sweet potato 
• 400ml canned coconut milk 
• 200ml fish stock 
• salt (to taste)
• 500g monkfish tail 
• 16 tiger prawns 
• 2 baby pak choi 
• 6 spring onion 
• small bunch of coriander

Method

1. Attach the Triblade System Pro Blending Wand to the hand blender.
2. Peel and chop the lemongrass, galangal, garlic and the shallots and add to the beaker.
3. De-stalk the chilli and add to the beaker with the kaffir lime leaves,ground turmeric, rice vinegar, sugar, and water.
4. Blend with the hand blender using the Turbo function.
5. Peel and chop the sweet potato into 1cm chunks and reserve.
6. Remove any skin/membrane and bone from the fish tail (you can ask a fishmonger to do this for you at the counter).
7. Cut the monkfish tail into 2cm thick slices and reserve.
8. Wash, shell and de-vein the prawns and reserve.
9. Wash and slice the pak choi and reserve in the fridge.
10. Add the coconut oil to a large wok; warm it up over a medium heat.
11. Add the paste to wok and stir into the oil, leave it to cook for 2-3 minutes until aromas are released.
12. Add the sweet potato and cook for 5 minutes.
13. Add the coconut milk and fish stock – leave to simmer for 10-15 minutes.
14. Add the fish and prawns to the wok and cook for 5-7 minutes or until the fish is tender and white and the prawns are pink and curled.
15. Take the wok off the heat and add the pak choi, place a lid over the wok and leave to steam the pak choi for a couple of minutes.
16. Finely chop coriander and slice spring onions.
17. Add rice to a serving bowl, pour over the Amok Curry and then finish with a sprinkle of spring onion and coriander.

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