Ingredients

• Yellow curry paste
• 1 tsp white peppercorns
• 1 tsp coriander seeds
• 1/2 tsp cumin seeds
• 1 tsp sea salt
• 2 tsp ground turmeric
• 1 tsp curry powder
• 1 tsp chilli flakes
• 1 tbsp crushed freeze-dried kaffir lime leaves
• 1 lemon grass stalk, roughly chopped
• 1 yellow pepper, deseeded and roughly chopped
• 1 small red onion, roughly chopped
• 5 garlic cloves
• 3 cm piece fresh root ginger, chopped
• 2 tbsp sunflower oil
• Curry
• 1 tbsp sunflower oil
• 250ml chicken stock
• 400ml coconut milk
• 850g monkfish fillets (or any firm white fish), trimmed and cubed
• 280g green beans, trimmed
• 175g baby corn
• 1 1/2 tbsp caster sugar
• 2 1/2 tbsp fish sauce
• 1 lime, juice and zest
• 1 handful basil leaves

Directions

1. For the paste, toast the peppercorns, coriander and cumin seeds over a medium heat for 1 minute. Pulse to a paste in a food processor with the other ingredients.

2. Put the oil in a large pan over a medium-high heat, add 4 tbsp yellow curry paste (you can freeze any remaining paste) and cook for 2 minutes until fragrant. Add the stock and coconut milk; simmer for 5 minutes.

3. Add the monkfish, beans, corn, sugar, fish sauce and lime juice and zest; simmer for 5 minutes until the fish is just cooked. Scatter with the basil. Serve with rice and the cashew and Bill Granger’s

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