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

Recipe Summary

prep:
20 mins
cook:
20 mins
total:
40 mins
Servings:
3
Yield:
3 servings
Advertisement

Ingredients

3
Original recipe yields 3 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

    Advertisement
  • 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.

Nutrition Facts

418 calories; protein 20g 40% DV; carbohydrates 11g 4% DV; fat 34.2g 53% DV; cholesterol 28.3mg 9% DV; sodium 693.5mg 28% DV. Full Nutrition

Reviews (31)

Read More Reviews

Most helpful positive review

Rating: 5 stars
05/08/2012
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. Read More
(16)

Most helpful critical review

Rating: 3 stars
05/20/2008
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. Read More
(7)
38 Ratings
  • 5 star values: 22
  • 4 star values: 11
  • 3 star values: 5
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
05/08/2012
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. Read More
(16)
Rating: 5 stars
04/23/2009
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. Read More
(12)
Rating: 5 stars
07/18/2011
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. Read More
(11)
Advertisement
Rating: 3 stars
05/20/2008
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. Read More
(7)
Rating: 5 stars
08/29/2007
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! Read More
(7)
Rating: 5 stars
04/25/2008
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. Read More
(7)
Advertisement
Rating: 5 stars
04/27/2008
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! Read More
(7)
Rating: 4 stars
11/09/2010
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. Read More
(6)
Rating: 3 stars
10/21/2010
It was lacking extra zing. I think it could have used some freshly squeezed lemon juice to add some tang. Read More
(4)