500 g (1 lb) skinless monkfish fillet, cut into 2.5-cm (1-inch) cubes
75 g (3 oz) cherry tomatoes, halved
handful of basil, chopped, to garnish
Put the Thai green curry paste and coriander in a mini food processor and whizz to a smooth paste.
Heat the oil in a large saucepan. Add the curry paste and stir around the pan for 3–5 minutes until the oil starts to separate. Pour over the stock and coconut milk and bring to the boil. Add the fish sauce and sugar and leave to simmer for 10 minutes.
Stir in the monkfish and tomatoes and cook for a further 7–10 minutes until just cooked through. Scatter over the basil and serve.