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Gather and prepare your ingredients.
For the curry paste, soak the dried chillies and coconut in the boiling water for 10 minutes. Tip the soaked chillies and coconut, along with the water, into a food processor or blender with the remaining ingredients and blend until smooth.
Heat the coconut oil in a heavy-based saucepan over a medium-low heat. Add the star anise, cumin and mustard seeds, turmeric, and curry leaves, if using, with seasoning, and fry for 1 to 2 minutes. Add the curry paste and fry for 5 minutes, stirring continuously, until it thickens and intensifies in flavour.
Add the lentils, coconut milk and stock. Bring to a simmer and cook gently for 20 minutes until the lentils are soft.
Add the monkfish, green beans and spinach and cook for a further 8 minutes or until the monkfish is just cooked through. [Cod - 5min, Pollock - 6-7min, chicken thigh - 8min, beef - 10min].
To serve, spoon the curry into bowls, scatter over the chopped coriander and garnish with lime wedges for squeezing.