Reviewed: Jan. 30, 2013

This recipe is fabulous. I confess to tweaking EVERY recipe I try, but this one I barely altered. Added sliced cremini mushrooms, 2T white wine when adding green curry paste... and that's it. Delicious -- would give 6 stars if possible. THanks for submitting.

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EliseJ

Cooking Level: Expert

Reviewed: Jul. 31, 2012

Great recipe. I made this exactly as written but with cod and it was awesome!

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Robyn

Cooking Level: Beginning

Reviewed: May 8, 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.

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Reviewer:

cookin'mama

Cooking Level: Intermediate

Home Town: Cincinnati, Ohio, USA

Living In: Boston, Massachusetts, USA

Reviewed: Oct. 12, 2011

I made this tonight. It was easy to prepare. I used Coconut Milk Lite (by KAME) and Thai Kitchen Red curry paste. It was delicious. I will make this again and again. Can anyone suggest another fish to use in this recipe? The monkfish is hard to find.

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Reviewer:

Xavier

Reviewed: 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.

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Dawn Duffy

Cooking Level: Intermediate

Reviewed: Apr. 6, 2011

Delish! I added pineapple to the curry and used lemon juice instead of lime... Everyone ate it including the fussy teenager. yum!

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Reviewer:

Julie

Reviewed: Nov. 2, 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.

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jweb

Reviewed: Oct. 20, 2010

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

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Button

Reviewed: Aug. 16, 2010

This was great, didnt know I could make something this good @ home.

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Reviewer:

kknuke

Reviewed: Jul. 7, 2010

had to do a bit of improvising with this, but do not think it strayed off the recipes' path too much. i didn't have peanut oil, so i used veggie oil and 1 tsp chunky peanut butter. cut back on the red curry past to 1 1/2 tsp. for personal preference. i don't think we could have eaten it with 3 TBS. used lite coconut milk to save on calories, but i'm afraid that might be where the umph might lay. the dish, while spicy, was bland. if i make this again, i'll use regular coconut milk. served over rice. thanks for the post meg76.

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