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Thai Monkfish Curry

Rated as 4.43 out of 5 Stars
5

"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
Original recipe yields 3 servings

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.

Nutrition Facts


Per Serving: 418 calories; 34.2 11 20 28 693 Full nutrition

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Reviews

Read all reviews 29
  1. 35 Ratings

  2.  
    Rated as 5 out of 5 Stars
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    Rated as 4 out of 5 Stars
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    Rated as 3 out of 5 Stars
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    Rated as 2 out of 5 Stars
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    Rated as 1 out of 5 Stars
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...

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...

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 ...

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...

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.

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