- 1 bunch cilantro
- FOR THE COCONUT CURRY:
- One 13 1/2 ounce can coconut milk
- 1/2 cup chicken stock
- 1/4 cup mirin or sweet sake
- 1 tablespoon Asian fish sauce
- 1 tablespoon Thai red curry paste
- 1 teaspoon Asian sour shrimp paste or 1 teaspoon fresh lime juice
- FOR THE DISH:
- 3 tablespoons Peanut oil
- 1/2 pound monk fish cut into 2 x 1/2-inch strips
- 1 1/2 cups Japanese eggplant, cut 1/4 inch thick on the bias
- 1 1/2 cups Napa cabbage, cut into 1-inch wide ribbons
- 1/2 cup zucchini, cut 1/4 inch thick on the bias
- 1/2 cup seeded red bell pepper cut into slices 1/2-inch thick
- 1/3 cup peeled carrots cut into slices 1/8 inch thick on the bias
- 2 lime wedges
- Steamed rice
- 1/4 cup Thai basil leaves
- Have 1/4 cup of cilantro leaves picked from the bunch and have both on cutting board.
- In a medium saucepan, combine remaining cilantro leaves and stems, coconut milk, chicken stock, mirin, fish sauce, curry paste and sour shrimp paste. Bring to a simmer, cover and barely simmer for 30 minutes.
- Heat a wok with 2 tablespoons of the peanut oil over high heat. When the oil is smoking, add the monkfish and sear briefly. Remove the tuna to a plate and set aside. Add remaining tablespoon of oil to the wok and add eggplant, cabbage, zucchini, bell pepper and carrots and stir fry for 4 minutes.
- Strain the curry sauce through a fine mesh strainer. Add the curry sauce and the monkfish to the wok and simmers 1 to 2 minutes.
- Place a large spoonful of rice into a large soup bowl.
- Serve the curry over the rice and garnish with the reserved cilantro, basil and lime wedges.