Method

1. Attach the Triblade System Pro Blending Wand to the hand blender.
2. Peel and chop the lemongrass, galangal, garlic and the shallotsand 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 aska 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 the2-3 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 for10-15 minutes.
14. Add the fish and prawns to the wok and cook for 5-7 minutes or untilthe 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 thewok 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 finishwith a sprinkle of spring onion and coriander.