Recipe by meg76
"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."
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sweet onion, finely chopped
red bell pepper, chopped
red Thai curry paste
1 (14 ounce) can
monkfish, cut into cubes
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.
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.
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.
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.
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!
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.
It was lacking extra zing. I think it could have used some freshly squeezed lemon juice to add some tang.
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!
* Percent Daily Values are based on a 2,000 calorie diet.
Thai Monkfish Curry
Serving Size: 1/3 of a recipe
Servings Per Recipe: 3
Amount Per Serving
Calories from Fat: 308
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