Heat the oil in a thick bottom pan and sauté on medium heat for about 2-3 minutes.
Add the monkfish and the green beans and continue to simmer lightly until fish is seared.
Add the next six ingredients (spices) and continue to cook for 2-3 minutes.
Add the two tomato products, chicken stock and coconut milk and simmer.
Thicken the sauce with some of the cornstarch slurry until desired consistency and simmer for 3- 5 minutes. Fold in spinach.
Place a scoop or mold of your favorite cooked rice in the center of a plate and place the remaining curry around the rice with the sauce remove the monkfish from the stew and place it on the top of the rice for plating, then place the cilantro sprigs with the monkfish on rice and place cut Nann bread around the edge of the plate.
Ingredients
2 tbsp. Roma® Oil, Blended
1/2 ea. Peak Fresh Produce® Onion(s), small dice
1/2 ea. Peak Fresh Produce® Pepper(s), Red Bell, small dice
