Monkfish Thai Red Curry

    Monkfish Thai Red Curry


    38 people made this

    About this recipe: A delicious fish curry that's quick and easy to make any night of the week! Serve with white rice.

    Serves: 3 

    • 1 tablespoon groundnut oil
    • 1/2 onion, finely chopped
    • 1 red pepper, chopped
    • 3 tablespoons red Thai curry paste
    • 1 (400ml) can coconut milk
    • 350g fresh monkfish, cut into cubes
    • 1 tablespoon fish sauce
    • 2 tablespoons lime juice
    • 2 tablespoons fresh coriander, chopped

    Prep:20min  ›  Cook:20min  ›  Ready in:40min 

    1. Heat oil in a large frying pan over medium heat. Stir in onion, and cook until softened, 3 to 5 minutes. Add red 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 centre is no longer opaque. Stir in fish sauce, lime juice, and fresh coriander before serving.

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