READY IN 40 mins

Thai Monkfish Curry

Read Reviews (20)

"Fragrant, warming and delicious curry-tinged soup, lovely over rice. Adjust curry paste to increase or decrease heat. Curry paste is available in jars in Asian stores and the international aisle of many grocery stores." — meg76

Directions

Heat peanut oil in a large sauce pan over medium heat. Stir in chopped onion, and cook until softened and translucent, 3 to 5 minutes. Add red bell pepper and continue to cook for 3 to 5 more minutes, until softened. Stir in the curry paste and cook for 1 minute. Pour in the coconut milk and slowly bring to a simmer.
Once coconut milk begins to simmer, stir in cubed monkfish, and simmer 7 to 10 minutes, or until the fish is firm and the center is no longer opaque. Stir in fish sauce, lime juice, and cilantro before serving.

Kitchen-Friendly View

PREP 20 mins
COOK 20 mins
READY IN 40 mins

Reviews More Reviews

Most Helpful Positive Review

Apr 23, 2009

This dish was fantastic i am not a huge fishlover and had not had monkfish before but this was lovely. I found the monkfish to be meaty and mild in flavour the sauce was wonderfully fragrant with the coconut, lime and heat hitting every taste bud. I made the dish exactly to the recipe, there was a lot of sauce but this was delicious over rice.

—shona

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Most Helpful Critical Review

May 20, 2008

I've never seen monkfish at the store so I made this with cod plus a few shrimp. As written, it was so bland. I ended up adding more red paste, more fish sauce and a splash of soy sauce. Also threw in a can of straw mushrooms. Turned out ok but definitely needed some tweaking. Thanks.

—Caroline C

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21 Ratings

May 08, 2012

Excellent! After cutting the monkfish into chunks I pounded it to make it a uniform size and to make it tender; monkfish can be a bit chewy, like lobster. Don’t be tempted to substitute light coconut milk for regular. The fat in the coconut is a healthy fat and the flavor and creaminess of regular coconut milk cannot be beat. I squeezed a little more lime over each individual serving and it was delicious served over cauliflower rice with fresh asparagus on the side. I will definitely make this quick, easy, and healthy fish dish again.

—cookin'mama

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Nov 09, 2010

I added 3 cloves of garlic with the onion, used lite coconut milk, and increased the heat to 1/4 c. curry paste. I served over Jasmine rice, with a dollop of Greek plain yogurt, and a wedge of fresh lime. Not bad.

—jweb

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Aug 28, 2007

This was really really good and simple to make. We used fresh halibut and substituted Thai green curry paste and green peppers because that was what we had on hand. We served it over long-grain brown rice and it really was a delicious meal!

—Cassas

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Jul 18, 2011

Fantastic!!! Totally authentic, restaurant quality Thai Red Curry Sauce. This was so simple, but so delicious. I made it with sea bass instead of monkfish, because I had some fresh. The following week I tried it with shrimp. Amazing! I'm sure it would be great with chicken as well. This one is definitely a keeper.

—Dawn Duffy

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Oct 21, 2010

It was lacking extra zing. I think it could have used some freshly squeezed lemon juice to add some tang.

—Button

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Apr 27, 2008

So simple, and such an impressive, delicious result. Definitely try this recipe! I was surprised at how much the last 3 ingredients really enhanced the flavors of the dish. My first attempt at Thai cooking was a success! Thanks!

—Laurita

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Nutrition

Calories
418 kcal
21%

Carbohydrates
11 g
4%

Cholesterol
28 mg
9%

Fat
34.3 g
53%

Fiber
2.7 g
11%

Protein
20 g
40%

Sodium
694 mg
28%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Thai Monkfish Curry

Serving Size: 1/3 of a recipe
Servings Per Recipe: 3
Amount Per Serving
Calories: 418
Calories from Fat: 308

% Daily Value *
Total Fat 34.3g 53 %
** Saturated Fat 25.5g 127 %
Cholesterol 28mg 9 %
Sodium 694mg 28 %
** Potassium 888mg 25 %
Total Carbohydrates 11g 4 %
Dietary Fiber 2.7g 11 %
Protein 20g 40 %
** Sugars 3.8g
** Vitamin A 28 %
** Vitamin C 96 %
** Calcium 6 %
** Iron 50 %
** Thiamin 9 %
** Niacin 56 %
** Vitamin B6 28 %
** Magnesium 36 %
** Folate 29 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.