Thai Monkfish Curry

Thai Monkfish Curry

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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Ingredients

40 m servings 418 cals
Serving size has been adjusted!
Original recipe yields 3 servings

Nutrition

  • Calories:
  • 418 kcal
  • 21%
  • Fat:
  • 34.3 g
  • 53%
  • Carbs:
  • 11g
  • 4%
  • Protein:
  • 20 g
  • 40%
  • Cholesterol:
  • 28 mg
  • 9%
  • Sodium:
  • 694 mg
  • 28%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * 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.

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Directions

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  1. 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.
  2. 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.

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Reviews

Read all reviews 28
  1. 32 Ratings

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Most helpful positive review

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 ...

Most helpful critical review

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 th...

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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 ...

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 wi...

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 followin...

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 th...

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 ...

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...

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 a...

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

So I thought this was great but my guests were blown away by it. They kept asking me if I really made this.... Not sure how I feel about that but it gives this recipe 5 stars.

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