Thai Monkfish Curry recipe

All Recipes World Cuisine Recipes Asian Thai


1 tablespoon peanut oil
½ sweet onion, finely chopped
1 red bell pepper, chopped
3 tablespoons red Thai curry paste
1 (14 ounce) can coconut milk
12 ounces monkfish, cut into cubes
1 tablespoon fish sauce
2 tablespoons lime juice
2 tablespoons cilantro, chopped

Nutrition Info

417.8 calories
carbohydrate: 11 g
cholesterol: 28.3 mg
fat: 34.2 g
fiber: 2.7 g
protein: 20 g
saturatedFat: 25.5 g
servingSize: -
sodium: 693.5 mg
sugar: 3.8 g
transFat: : -
unsaturatedFat: : -


  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.

Recipe Yield

3 servings

Recipe Note

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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